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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


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

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Sweet vermouth
Orange peel
Olive oil
Tomato paste
Canned tomatoes
Canned chickpeas
Red pepper flakes


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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From the book: The New York Times Cooking: No-Recipe Recipes

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