I saw this in the May 2015 issue of Food and Wine. I just planted mint for the first time in many years. I have it contained in a pot so it doesn't take over the whole yard. I might try this with both sweet and hot sausage for a little extra zip. I could see adding some Kalamata olives in before serving or maybe just putting them in my serving. Not everyone in my household likes them as much as I do. 😀
In a saucepan, cook 12oz. loose Italian sausage in 1/3 C. olive oil over medium high heat until browned, about 7 minutes. Add 1 sliced red onion. Cook until the onion is softened, about 3 minutes.
Add 1 lb. cooked orecchiette along with 3/4 C. cooking water and 1 15oz. can of chickpeas that have been drained and rinsed.
Cook until heated through. Stir in 1 C. mint leaves and 2 tbsp. lemon juice and season with salt and pepper. Serve with a dollop of yogurt on top.
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