2 lbs. rigatone or orecchiete pasta, cooked al dente
3T olive oil
2 shallots, minced fine
2 cloves garlic, minced fine
2 (15 oz.) cans tomato sauce
2 (15 oz.) can chick peas, rinsed and drained
1 tsp. salt and 1 tsp. pepper
2 tsp. aleppo chiles
1 tsp. cantazarro seasoning blend
1/2 c sun-dried tomatoes packed in oil, chopped
16 oz. frozen peas, thawed
1/2 c grated parmesan cheese
1/2 c flat leaf parsley, chopped
Cook pasta in salted water to al dente and drain.
In large, deep, non-stick skillet, heat olive oil over medium heat. Add shallot and garlic and saute
2 min., until just softened. Add tomato sauce, salt, pepper, cantazzaro seasoning blend, aleppo
pepper, sun-dried tomatoes and chick peas. Simmer 5 minutes.
Add peas and cook 5 minutes. Turn off heat and add cooked pasta to skillet and toss to coat.
Let sit 5 min. on low heat before serving.
Sprinkle with shredded parmesan and parsley upon serving.
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