This recipe is a combination of sautèed radicchio, chickpeas and lots of chili flakes. Flavorful and easy to make, it is the perfect pasta dish for late fall days, when you want something comforting yet light before you get ready to indulge in Christmas treats. This corzetti pasta recipe is suitable for both vegetarians and vegans.
Corzetti Pasta with Sautèed Radicchio and Chickpeas
1/2 of a head of radicchio, roughly chopped
1 can cooked chickpeas
extra virgin olive oil
salt and black pepper
In a large skillet, heat some extra virgin olive oil and sautè the chopped radicchio. Cook for about 8 minutes over low heat until it is really soft.
Now add the cooked chickpeas and cook for a couple of minutes. Season with salt and pepper.
Toss with the cooked corzetti pasta and serve with black pepper and chili flakes.