Pin My landlord once knocked on my door while I was making this, drawn upstairs by the smell of garlic and tomatoes bubbling away. She stood in my tiny kitchen, inhaling deeply, and asked if I was cooking something from her childhood in Florence. I wasn't, not intentionally, but that moment taught me how food can carry you across oceans without a passport. This pasta has become my weeknight escape, a bowl of comfort that tastes like sun-drenched hills even when it's raining outside.
I started making this on Sunday nights when my roommate and I needed something warm and easy after long weekends. We'd sit on the couch with oversized bowls, twirling pasta and talking about nothing important. One night she declared it better than the place down the street that charged fifteen dollars a plate. I've been making it ever since, even now that we live in different cities.
Ingredients
- Short pasta (350 g): Penne or rigatoni are perfect here because their ridges catch the creamy sauce, though I've used whatever shape was left in my cupboard and it always works.
- Olive oil (2 tbsp): Use something decent but not your fancy finishing oil, this is for building flavor from the ground up.
- Yellow onion (1 medium): Finely chopped so it melts into the sauce rather than announcing itself in every bite.
- Garlic (3 cloves): Minced fresh, never from a jar, the difference is too obvious when garlic is this central to the dish.
- Chickpeas (400 g can): Drained and rinsed well to wash away that tinny liquid, they become creamy little pockets of texture.
- Diced tomatoes (400 g can): I prefer the kind with basil already in them, but plain works just fine.
- Vegetable broth (100 ml): This loosens everything up and adds depth, water works in a pinch but you lose some richness.
- Dried oregano (1 tsp): Rubbed between your palms before adding to release the oils.
- Dried thyme (1/2 tsp): A whisper of earthiness that rounds out the tomatoes.
- Red pepper flakes (1/2 tsp): Optional but I always add them, just enough heat to wake up your tongue.
- Heavy cream (120 ml): This is what transforms it from a tomato sauce to something luscious, plant-based cream works beautifully too.
- Parmesan cheese (40 g): Freshly grated melts in seamlessly, the pre-shredded stuff clumps and won't give you that silky finish.
- Baby spinach (120 g): It wilts down to almost nothing but adds color and a hint of minerality.
- Fresh basil: Torn at the last second, the aroma when it hits the hot pasta is worth the extra step.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook your pasta until it still has a little bite, about a minute less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Soften the aromatics:
- While the pasta bubbles away, heat olive oil in your largest skillet over medium heat and add the chopped onion, stirring occasionally until it turns translucent and soft. Toss in the garlic and let it sizzle for just a minute, until your kitchen smells like an Italian grandmother's house.
- Build the base:
- Add the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes if you're using them, then season with salt and pepper. Let this simmer uncovered for about ten minutes, stirring now and then, until it thickens slightly and the flavors start to marry.
- Make it creamy:
- Turn the heat down to low and pour in the cream and Parmesan, stirring gently until everything melts together into a cohesive, velvety sauce. This is when it stops looking like tomato soup and starts looking like dinner.
- Wilt the greens:
- Toss in all that spinach and watch it shrink down in just a couple of minutes, stirring to coat it in the sauce. It might seem like too much at first but trust me, it disappears.
- Bring it together:
- Add your drained pasta directly to the skillet and toss everything together, adding splashes of that reserved pasta water until the sauce clings to every piece. Serve it straight from the pan, topped with torn basil and an extra shower of Parmesan.
Pin There was a night last winter when the power went out halfway through cooking this. I finished it by candlelight, stirring in the dim glow, and we ate it in the dark with just the sound of forks scraping bowls. It tasted better somehow, like we were part of some old tradition. Food has a way of making ordinary moments feel sacred.
Swaps and Substitutions
If you want to make this vegan, swap the cream for cashew cream or oat cream, both blend in seamlessly. Use nutritional yeast or a good vegan Parmesan in place of the dairy cheese. I've made it with kale instead of spinach when that's what I had, just add it a minute or two earlier since it takes longer to soften. Sun-dried tomatoes or jarred roasted red peppers stirred in at the end add a sweet, concentrated punch.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. The pasta soaks up some sauce as it sits, so when you reheat it, add a splash of broth or water and warm it gently in a skillet over low heat. I don't recommend freezing this because the cream can separate and the pasta gets mushy, but if you must, freeze the sauce alone and cook fresh pasta when you're ready.
Serving Suggestions
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness. A crusty baguette for mopping up every last bit of sauce is non-negotiable in my house. If you're feeling fancy, a chilled glass of Pinot Grigio or Vermentino alongside makes it feel like a proper Italian evening.
- Serve it family-style straight from the skillet for a casual, cozy vibe.
- Top with extra red pepper flakes if anyone at the table likes more heat.
- Leftovers make an excellent packed lunch, just as good cold as they are reheated.
Pin This is the kind of meal that makes you feel capable and cared for all at once. I hope it finds a spot in your weeknight rotation the way it has in mine.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can prepare the chickpea sauce up to 2 days in advance and refrigerate it. Cook the pasta fresh just before serving, then combine and finish with spinach and cream for best texture and flavor.
- → What pasta shapes work best?
Short, tube-shaped pasta like penne, rigatoni, or fusilli are ideal as they trap the creamy sauce beautifully. Avoid long pasta like spaghetti, which doesn't hold the sauce as effectively.
- → How do I make this vegan?
Substitute the heavy cream with plant-based alternatives like oat or cashew cream, and use vegan Parmesan or nutritional yeast. The dish maintains its creamy, luxurious texture with these swaps.
- → What should I do if the sauce is too thick?
Add the reserved pasta water gradually while tossing. Starchy pasta water helps thin the sauce while improving its silky consistency and helping it cling to the noodles.
- → Can I add protein to make it heartier?
Absolutely. Add grilled chicken, crispy bacon, or Italian sausage for non-vegetarian versions. Cannellini beans or lentils work well as additional plant-based protein options.
- → Is this gluten-free friendly?
Use gluten-free pasta to make this dish suitable for gluten-free diets. All other ingredients are naturally gluten-free, though always verify labels for potential cross-contamination.