Spicy Arrabbiata Chickpea Pasta

A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.

This spicy arrabbiata roasted chickpea crunch pasta is one of my go-to meals when I crave something hearty yet vegetarian. The contrast between the rich sauce and the crunchy chickpeas always delights my family.

Ingredients

• Chickpea Crunch: 1 can (400 g) chickpeas, drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili flakes, 1/4 tsp salt
• Pasta: 350 g penne or rigatoni pasta, Salt for pasta water
• Arrabbiata Sauce: 2 tbsp olive oil, 4 garlic cloves minced, 1–2 fresh red chilies finely chopped (adjust to heat preference), 800 g canned diced tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 handful fresh basil leaves chopped
• To Serve: 40 g grated Parmesan or vegetarian hard cheese, Extra basil leaves

Instructions

Preheat Oven:

Preheat oven to 200°C (400°F).

Prepare Chickpeas:

Pat chickpeas dry with a paper towel. Spread on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, chili flakes, and salt. Toss to coat.

Roast Chickpeas:

Roast chickpeas for 25–30 minutes, shaking halfway through, until golden and crisp. Set aside.

Cook Pasta:

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain the rest.

Make Sauce:

Heat olive oil in a large skillet over medium heat. Add garlic and chilies; sauté for 1–2 minutes until fragrant (do not brown).

Simmer Sauce:

Stir in diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.

Add Basil:

Add chopped basil and adjust seasoning.

Combine Pasta and Sauce:

Toss drained pasta with the arrabbiata sauce, adding reserved pasta water as needed for a silky texture.

Serve:

Divide pasta among bowls. Top generously with roasted chickpeas, grated cheese, and extra basil.

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This pasta has become a favorite in our family gatherings because it's both comforting and exciting with its spicy crunch.

Required Tools

Baking sheet, Large pot, Large skillet, Colander, Chefs knife, Spoon or spatula

Allergen Information

Contains wheat (pasta) and milk (cheese). For gluten-free use gluten-free pasta. For dairy-free omit or substitute cheese. Always double-check ingredient labels for allergens.

Nutritional Information

Per serving: Calories 485, Total Fat 13 g, Carbohydrates 72 g, Protein 16 g

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This spicy arrabbiata pasta is perfect for a quick weeknight dinner that impresses with layers of texture and robust flavors.

Recipe FAQs

→ How do you achieve the crispy texture on the chickpeas?

Drain and pat the chickpeas dry thoroughly before tossing them with olive oil and spices. Roast at 200°C (400°F) for 25–30 minutes, shaking halfway, until golden and crisp.

→ Can I adjust the spice level of the arrabbiata sauce?

Yes, you can modify the amount of fresh red chilies or chili flakes to suit your preferred heat intensity.

→ What pasta types work best for this dish?

Penne or rigatoni pasta are ideal as their ridged shapes catch the sauce well, but other short pasta shapes can be used too.

→ Is there a vegan option for this dish?

Simply omit the grated cheese or substitute it with plant-based alternatives to keep it vegan-friendly.

→ How can I prevent the sauce from becoming too thick or dry?

Reserve some pasta cooking water to add while tossing the pasta with the sauce, which helps maintain a silky, cohesive texture.