Pasta with Chickpeas and a Negroni

This refreshingly simple 'no-recipe recipe' from founding editor of NYT Cooking, Sam Sifton, is a store cupboard hero with specific instructions to serve alongside a negroni.

From the book

The New York Times Cooking: No-Recipe Recipes by
The New York Times Cooking: No-Recipe Recipes
Flavour-focussed meal suggestions from the editor of NYT Cooking
From weeknight pasta dishes to warming casseroles
Designed to encourage your creativity in the kitchen

Introduction

Need a dinner plan? Make a Negroni, then pasta with garbanzos and tomato sauce.

Ingredients

Gin
Sweet vermouth
Campari
Orange peel
Onion
Olive oil
Garlic
Tomato paste
Canned tomatoes
Cinnamon
Cream
Pasta
Canned chickpeas
Parsley
Red pepper flakes

Instructions

First, the Negroni: Mix one part gin, one part sweet vermouth, and one part Campari. Stir with ice, strain over ice, and garnish with orange peel. Sip! Next, chop an onion and saut. it in olive oil with a few minced garlic cloves and a spray of salt and pepper. Have another hit of Negroni. When the mixture has just started to brown, add a tablespoon of tomato paste and a large can of diced tomatoes, along with a stick of cinnamon or a few shakes of ground cinnamon. Stir and simmer away for 10 minutes or so, or longer if you can wait, then add enough cream so that the sauce turns softer in color, running pink. Meanwhile, boil salted water and cook your favorite pasta (I like orecchiette for this) until it is just al dente. Drain, toss in a can of drained chickpeas, and stir the whole thing into the tomato sauce, topping with chopped parsley and a sprinkle of red pepper flakes. Finish that Negroni. Eat.

Modifications: If you have only canned whole tomatoes, just break them up with the back of a spoon.

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