Chorizo and Chickpea Sauce with Rice Pasta

  • prep time30 min
  • total time 75 min
  • serves 4 - 6

This delicious pasta is made with Spanish chorizo with a plan for making the sauce ahead of time so you can get down to dinner fast.

36 Ratings
Directions for: Chorizo and Chickpea Sauce with Rice Pasta


2 Tbsp EVOO

8 oz Spanish chorizo, casing removed and finely chopped

4 cloves garlic, finely chopped

1 onion, finely chopped

1 (18-oz) can chickpeas, drained

1 ½ cups chicken stock

2 Tbsp fresh rosemary needles, chopped

2 Tbsp tomato paste

½ cup dry red wine, such as Rioja

1 (28- to 32-oz) can San Marzano plum tomatoes


1 lb(s) rice pasta, such as rigatoni or penne

1 handful fresh flat-leaf parsley leaves, chopped


1. Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.

2. Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.

3. Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.

4. Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.

5. Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.

6. Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

See more: Herbs, Italian, Legumes, Pasta, Pork, Rice/Grain, Tomatoes

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