Pin this A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This is one of my favorite pasta dishes to prepare when I want something spicy yet comforting and satisfying.
Ingredients
- Chickpea Crunch: 1 can (400 g) chickpeas, drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili flakes, 1/4 tsp salt
- Pasta: 350 g penne or rigatoni pasta, Salt for pasta water
- Arrabbiata Sauce: 2 tbsp olive oil, 4 garlic cloves minced, 1–2 fresh red chilies finely chopped (adjust to heat preference), 800 g canned diced tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 handful fresh basil leaves chopped
- To Serve: 40 g grated Parmesan or vegetarian hard cheese, Extra basil leaves
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F).
- Prepare Chickpeas:
- Pat chickpeas dry with a paper towel. Spread on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, chili flakes, and salt. Toss to coat.
- Roast Chickpeas:
- Roast chickpeas for 25–30 minutes, shaking halfway through, until golden and crisp. Set aside.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain the rest.
- Make Sauce:
- Heat olive oil in a large skillet over medium heat. Add garlic and chilies; sauté for 1–2 minutes until fragrant (do not brown).
- Simmer Sauce:
- Stir in diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
- Finish Sauce:
- Add chopped basil and adjust seasoning.
- Toss Pasta:
- Toss drained pasta with the arrabbiata sauce, adding reserved pasta water as needed for a silky texture.
- Serve:
- Divide pasta among bowls. Top generously with roasted chickpeas, grated cheese, and extra basil.
Pin this This dish always brings everyone around the table together and sparks lively conversations about food and spice levels.
Required Tools
Baking sheet, Large pot, Large skillet, Colander, Chefs knife, Spoon or spatula
Allergen Information
Contains wheat (pasta) and milk (cheese). For gluten-free, use gluten-free pasta. For dairy-free, omit or substitute cheese. Always double-check ingredient labels for allergens.
Nutritional Information
Calories 485, Total Fat 13 g, Carbohydrates 72 g, Protein 16 g (per serving)
Pin this This spicy arrabbiata pasta is perfect for weeknight dinners or entertaining guests.
Recipe FAQs
- → How do I achieve crispy roasted chickpeas?
Pat chickpeas dry before tossing with olive oil and spices. Roast at 200°C (400°F) for 25-30 minutes, shaking halfway to ensure even crispness.
- → Can I adjust the spice level?
Yes, modify the amount of fresh red chilies and chili flakes in the chickpea seasoning to suit your heat preference.
- → What pasta types work best with this sauce?
Penne or rigatoni are ideal as their shape holds the sauce well and pairs nicely with the chickpea crunch.
- → How to make a vegan version?
Simply omit the cheese or substitute with a plant-based alternative to keep the dish vegan-friendly.
- → Is there a gluten-free option?
Use gluten-free pasta varieties to accommodate gluten-free diets without sacrificing flavor.