Rachael Ray Every Day

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water. While the pasta is working, in a large skillet, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the onion, chile pepper and garlic and cook, stirring for 2 minutes. Add the curry powder (or your own curry blend) and season with salt. Stir to toast the spices for a minute. Deglaze the pan with the wine (or stock).

    Advertisement
  • Add the tomatoes and crush with a potato masher or wooden spoon. Add the chickpeas and cook, stirring occasionally, until the liquid is reduced, 15 to 20 minutes.

  • Toss the pasta with the sauce and reserved pasta cooking water to combine. Top with the cheese and parsley (or cilantro).

Advertisement