Dinner: Pasta with Chorizo and Chickpeas

Recipe by Michael Hudman and Andy Ticer As co-chefs, Hudman and Ticer see each other daily, but the old friends still cook together on days off. "Andy does the steak," says Hudman, "and I do the pasta.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pasta with Chorizo and Chickpeas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tablespoons olive oil
2 small shallots, chopped
3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed
12 ounces small dried pasta (such as malloreddus or orecchiette)
Kosher salt
2 tablespoons chopped fresh flat-leaf parsley (optional)
Finely grated Parmesan and lemon zest (for serving)

Instructions

Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

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