This spicy tomato sauce gets a tangy punch from gorgonzola cheese.
3 pounds Barilla Chickpea Casarecce
1/2 cup olive oil
2 teaspoon 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
- Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Cook pasta as directed on package; drain.
- Heat oil in large rondeaux on medium heat. Add red pepper flakes and garlic; cook 1-2 minutes. Add eggplant; increase heat to medium-high. Cook 2-3 minutes until edges begin to brown. Stir in tomatoes; bring to boil. Reduce heat to medium; cook 5-6 minutes until slightly thickened. Season to taste with kosher salt and ground black pepper.
- Add pasta, cheese and basil; toss with sauce until combined.
Chef Notes: Substitute blue cheese for the gorgonzola.