Chilli Chana Recipe - Restaurant Style Crunchy Chickpeas - CookingShooking
Spicy Shells with Chickpeas
Dec 3, 2012
Lara Robby/Studio D
Quick and easy pasta dinners are a lifesaver, but they don't have to be generic. Red pepper flakes kick up canned marinara sauce and pancetta adds its usual savory touch for some perfection, pronto.
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Yields: 4 servings
12 oz. shaped pasta
pancetta or thick-cut bacon
1/2 tsp. hot red pepper flakes
jar marinara sauce
2 tsp. grated lemon zest
3 tbsp. fresh lemon juice
Grated Parmesan or Romano cheese
- In a large pot of salted, boiling water, cook pasta according to package directions.
- Meanwhile, in a large, deep skillet, heat 1 tablespoon olive oil over medium heat. Add pancetta and pepper flakes and cook 3 to 4 minutes, stirring constantly, until pancetta is lightly browned. Add chickpeas; cook 1 minute. Add marinara sauce and 1 teaspoon kosher salt and cook until heated through. Stir in lemon zest and juice.
- Drain pasta, then add to skillet and toss to coat with sauce. Sprinkle with grated cheese.
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