September 17, 2013
Barilla Pasta with Chorizo and Chickpeas
I love pasta and I’ve been known to keep at least 15 pounds of pasta in every shape and variety in my home at any given time. My favorite brand is Barilla, which is why I am so excited that ShopRite is partnering with Barilla to offer customers a chance to win a free trip to the 2013 New York City Wine and Food Festival.
Inspired by the September issue of Bon Apetit magazine, I used Barilla White Fiber Mini Shells to make pasta with chickpeas and chorizo. The meal sounds exotic, but you can buy everything you need at your local ShopRite and it’s likely that you have many of the ingredients in your pantry. The pasta is familiar, the chorizo is a bit spicy and the chickpeas are unexpected, yet tasty.
This dish is pretty light. I made it on a Saturday evening and we enjoyed the pasta with white wine outdoors on a late summer evening. The leftovers also worked well for lunch the next day. In the past I’ve been skeptical of “healthy” pasta options, but the Barilla White Fiber Mini Shells were great and they maintained the al dente texture that I love. No one in my family noticed any difference between the white fiber and traditional pasta.
The chorizo gives this dish a little kick. It’s not unbearably spicy, but if you’re sensitive to heat, you can substitute sweet Italian sausage for the fresh chorizo.
Pasta with Chickpeas and Chorizo
1/3 cup chopped onion
1 pound fresh Mexican chorizo (you can substitute Italian sausage), casing removed
2 tablespoons tomato paste
2 tablespoons olive oil
2 cups ShopRite Organic Chicken Cooking Stock
1 package Barilla White Fiber Mini Shells
1 15-ounce can chickpeas, rinsed and drained
kosher salt, to taste
fresh Parmesan cheese, for serving
fresh lemon zest, for serving
chopped fresh parsley, for serving
In a wide, deep pan, saute onion in olive oil over medium heat for 3-5 minutes, or until translucent.
Add chorizo to pan. Use a spoon or spatula to break it up while it browns. Cook for 5-7 minutes. Stir in tomato paste and chicken stock. Simmer sauce uncovered for 15 minutes, stirring frequently.
Meanwhile, cook the pasta according to package directions. Drain and set aside.
After sauce is cooked and reduced, stir in pasta and chickpeas. Add salt to taste. Stir in desired amount of lemon zest and Parmesan cheese. Top with parsley before serving.
IMPORTANT NOTICE: As a POTLUCK blogger, I received the Barilla products for free.