Chickpea Casarecce with Spicy Tomato & Eggplant Sauce

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This spicy tomato sauce gets a tangy punch from gorgonzola cheese.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Cook pasta as directed on package; drain.

Step 2

2. Heat oil in large rondeaux on medium heat. Add red pepper flakes and garlic; cook 1-2 min. Add eggplant; increase heat to medium-high. Cook 2-3 min. until edges begin to brown. Stir in tomatoes; bring to boil. Reduce heat to medium; cook 5-6 min. until slightly thickened. Season to taste with kosher salt and ground black pepper.

Step 3

3. Add pasta, cheese and basil; toss with sauce until combined.

Step 4

Chef Notes: Substitute blue cheese for the gorgonzola.


  • 3 lbs Barilla Chickpea Casarecce
  • 1/2 cup olive oil
  • 2 tsp red pepper flakes
  • 8 cloves garlic, thinly sliced
  • 8 small eggplants, diced
  • 1 gallon canned San Marzano tomatoes, chopped
  • 1/2 cup chopped fresh oregano leaves
  • 8 ounces crumbled gorgonzola cheese
  • 1/2 cup loosely packed small basil leaves
Recipe Type:
Chef Recommended Cuts
  • Chickpea Casarcce
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Nutritional Info

This information is per serving.