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.

Serve hot.


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