Stephanie & Tony’s Table: Spicy Orecchiette
½ lb. Orecchiette Pasta
2 Garlic Cloves
½ tsp. Red Pepper Flakes
2 oz. Extra Virgin Olive Oil
2 Chorizo Links
½ c. Chicken Stock
15-oz. Can Chickpeas (drained and rinsed)
1 tbsp. Tomato Paste
Italian Parsley Leaves.
Cook pasta according to directions on package. Put one cup of pasta water in a pan, heat oil with garlic until garlic starts to appear golden. Add in chorizo and cook for about 5 minutes add tomato paste and red pepper flakes.
After a few minutes stir in chicken stock cook sauce together for 15 minutes. Add chickpeas add pasta, and some pasta water.
Coat the pasta well, and stir in parsley.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)