Stephanie & Tony’s Table: Chick Pea Shell Pasta
Chick pea shell pasta
1/2 lb shell pasta
1/2 Vidalia onion, chopped
2 oz olive oil
2 links hot Italian sausage, removed from casing
1 tsp tomato paste
1 oz chick peas, drained and rinsed
1/2 cup fresh Italian parsley leaves.
Cook pasta according to directions on package, set aside reserving one cup of pasta water.
In a pan, heat up oil and crumble in sausage meat.
Mix in a spoonful of pasta water with tomato paste.
After 1 minute, add in chick peas, salt and pepper.
Stir in pasta, coat well and add parsley leaves.