Spicy Pasta and Chickpeas

This is a one-pot dish that screams winter comfort and takes no time at all to make. It’s a classic Italian dish—Pasta e Cecchi—which leans in on pantry and fridge staples, but I’ve added gochujang for a depth of flavor and a touch of sweet heat. This is a dish to eat with a spoon.

---

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil, plus more for finishing
5 cloves garlic, sliced
1 small red onion diced
One 6-oz can of tomato paste
1 tbsp gochujang
3 cups vegetable or chicken broth
1 bay leaf
One 15 ounce can of chickpeas, drained and rinsed
8 ounces ditalini pasta or other small pasta
¼ cup freshly grated pecorino, plus more for serving
Kosher salt and black pepper

METHOD

In a large pan with high sides (or medium Dutch oven) over medium heat, add olive oil, then add garlic and red onion and sauté until softened and starting to turn golden brown. Season with salt and pepper.

Clear the center of the pan surface and add tomato paste and gochujang. Use your spatula to flatten into a disc and allow to brown for about 1 minute, then stir to combine with onions and garlic. Add vegetable broth and bay leaf and bring to a boil, then add chickpeas and pasta. Season well with salt and pepper and stir to fully combine.

Simmer uncovered—stirring frequently to ensure pasta doesn’t stick to the pan—for 9 to 12 minutes or until pasta is al dente. Stir in pecorino and finish with a glug of extra virgin olive oil. To serve, spoon into bowls, sprinkle with more pecorino and serve hot. The pasta will continue to absorb liquid as it sits, so add a splash of stock or water as needed when serving or reheating.