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1. Dice the onion and mince the garlic. Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, about 8 minutes. Add the garlic, tomato paste, smoked paprika, dried oregano, and chili flakes, and cook for another 2 minutes until fragrant.
4 clove Garlic cloves,
1 piece Yellow onion,
3 tbsp Extra virgin olive oil,
2 tbsp Tomato paste,
1 tsp Smoked paprika,
0.5 tsp Dried oregano,
0.5 tsp Chili flakes
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2. Add the roasted red peppers and crushed tomatoes to the skillet. Stir well and simmer over medium-low heat for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
3 piece Roasted red peppers (jarred, drained),
0.2 can Canned crushed tomatoes
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3. Transfer the sauce to a blender and blend until completely smooth and silky. Return to the skillet over low heat and stir in the heavy cream. Season with salt and black pepper, then add the drained chickpeas. Simmer gently for 5 minutes to allow the chickpeas to absorb the flavors.
1 can Canned chickpeas, drained and rinsed,
0.2 cup Heavy cream,
1 tsp Salt,
0.5 tsp Black pepper
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4. Bring a large pot of water to a boil and salt it generously (about 10g salt per liter). Add the pasta and cook until al dente, 1–2 minutes less than the package instructions. Reserve about 1 cup of starchy pasta water before draining.
400 g Dried rigatoni or penne pasta,
1 tsp Salt
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5. Drain the pasta and transfer it directly into the skillet with the sauce. Toss vigorously over medium heat for 1–2 minutes, adding splashes of reserved pasta water as needed to loosen the sauce and create a glossy, clingy consistency. Squeeze in the lemon juice.
0.2 piece Lemon
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6. Remove from heat and stir in half of the Parmigiano-Reggiano. Divide into bowls, top with remaining Parmigiano-Reggiano, and tear fresh basil leaves over each portion. Serve immediately.
60 g Parmigiano-Reggiano, finely grated,
15 piece Fresh basil leaves
By james