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Author Notes: This pasta is magic. I’m a pasta magician, and I don’t even know how it works. How do such simple, inexpensive ingredients turn into such a rich, flavorful, melt-in-your-mouth pasta? After a trip to Spain, I adapted an Adam Roberts pasta dish (sundried tomatoes + cannellini) with some Spanish touches. I love how the breadcrumbs get electric red with the rendered fat from the chorizo, and the garbanzos give the whole thing such heft and flavor. I don't know about turning iron into gold, but,man, this dish is alchemy. —The Pasta Man
pound pasta, any short shape
pound hard Spanish chorizo, roughly chopped
cans garbanzos (chickpeas), liquid reserved
cloves garlic, minced or pressed
cup panko breadcrumbs
splashes olive oil
parmesan (to taste)
- Boil pasta until about one minute shy of al dente in heavily salted water.
- Add splash of olive oil to pan over high heat. Add chorizo and cook until fat is rendered and chorizo is slightly browned, about five minutes. Remove with slotted spoon to paper towel.
- Lower heat to medium and add garlic to pan. Cook until fragrant, about one minute. Add breadcrumbs and raise heat to high. Cook, stirring very frequently, until just starting to brown. Remove to bowl.
- Add chickpeas to pan with about half of their liquid. Cook until liquid begins to bubble and thicken, about five minutes.
- Add nearly al dente pasta to pan and stir, adding additional chickpea liquid if necessary to maintain desired sauciness. When pasta is finished cooking, add chorizo, stir, and cook everything for another 30 seconds. Serve, passing breadcrumbs and parmesan.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas