Orecchiette with Sausage, Chickpeas and Mint

• 1 pound orecchiette
• 1/3 cup extra-virgin olive oil
• 3/4 pound loose sweet Italian sausage
• 1 large red onion, thinly sliced
• One 15-ounce can chickpeas, rinsed and drained
• 1 cup small mint leaves
• 2 tablespoons fresh lemon juice
• Salt
• Pepper
• Plain yogurt, for serving

1. In a pot of salted boiling water, cook the orecchiette until al dente.
2. Drain, reserving 3/4 cup of the cooking water.
3. Wipe out the pot and heat the olive oil in it.
4. Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 7 minutes.
5. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
6. Add the chickpeas, orecchiette and reserved cooking water and toss over moderate heat until the pasta is hot and coated in a light sauce, about 2 minutes.
7. Stir in the mint and lemon juice and season with salt and pepper.
8. Spoon the pasta into bowls and serve with yogurt.

orecchiette, extravirgin olive oil, sausage, red onion, chickpeas, mint, lemon juice, salt, pepper, yogurt

Taken from www.foodandwine.com/recipes/orecchiette-sausage-chickpeas-and-mint (may not work)