¼ cup butter
3 large shallots, minced
3 to 4 dried New Mexico chilis, chopped/broken into small pieces
1, 28oz can of stewed tomatoes
½ to 1 teaspoon sea salt
½ cup vegetarian-friendly parmesan, Shaved
1 package Barilla Chickpea Rotini
- Heat a large cast iron skillet over medium-low heat. Add the butter and let melt. Stir in the minced shallots, chilis, and a pinch of salt. Cook until the shallots are tender, 6 to 8 minutes.
- To the shallot mixture, add in the stewed tomatoes. Turn the heat to low and let cook until the tomatoes are broken down and the sauce has thickened considerably, 45 to 60 minutes.
- When the sauce is close to being done, bring a pot of salted water to a boil. Add the Barilla Chickpea Rotini and cook until al dente, 7 to 8 minutes. Drain and put back in the pot. Add the sauce to the pasta and toss until well combined. Serve with shaves of parmesan as desired.
The tomato pasta is based on the idea from Marcella Hazan’s 3-ingredient tomato sauce.
Keywords: chili tomato sauce, chickpea pasta