Recipe courtesy of Rachael Ray

Ceci (Chickpeas) Sauce with Penne

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
  2. Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
  3. Reheat over moderate heat and stir occasionally.
  4. Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.
Michael Anthony

Chickpea Fries

14m Intermediate 86%
CLASS
30m Easy 95%
CLASS
17m Easy 95%
CLASS
Beekman Boys

Chickpea Soup

8m Easy 95%
CLASS
Catherine McCord

Chickpea Burgers

19m Easy 99%
CLASS
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages