Made with DePuma’s Gluten-Free Pasta, this dish is amazing! DePuma’s pasta is fresh not dry pasta and it’s as close to homemade as we’ve ever seen in a gluten-free brand. The sauce, recipe adapted from Food and Wine, is loaded with flavor. It starts with the Italian classics — lots of garlic, whole peeled Italian tomatoes, basil, fennel seeds and crushed red pepper — and adds in kale and chickpeas for extra nutrients. In fact, the original recipe from Food and Wine, uses chickpeas instead of pasta and is delicious because when chickpeas cook in sauce, they absorb the flavor of the sauce, just like a pasta…. but, my family is a pasta family especially when I told them I had DePuma’s Rigatoni, their favorite!
If you haven’t tried DePuma’s Pastas it’s a must! Made in a Certified Gluten-Free facility, it’s made fresh and then frozen to maintain that fresh pasta taste and texture. They have 12 varieties and I think we’ve tried nearly all of them! My son’s favorites are the cheese ravioli, cheese tortelonni, and lasagne sheets. They are all unbelievable delicious and it is a real treat to eat fresh gluten-free pasta. You can order directly or look for a retailer near you on their website, depumaspasta.com
Sponsored post in partnership with DePuma’s.
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Rigatoni with Chickpeas & Kale in a Spicy Pomodoro Sauce
Rigatoni with Chickpeas and Kale in a Spicy Pomodoro Sauce
Author: Healthy Gluten-Free Family
Recipe type: Pasta, Dinner
Cuisine: Gluten-Free, Vegetarian
- 1 package DePuma's Gluten-Free Rigatoni (keep frozen)
- ½ cup Extra Virgin Olive Oil
- 5 garlic cloves, sliced thin
- 1 28oz can whole peeled Italian tomatoes
- 1 - 1½ tsp fennel seeds (according to taste)
- ½ - 1 tsp crushed red pepper (according to taste)
- 1 6oz can gluten-free tomato paste (unseasoned)
- Kosher Salt
- 1 bunch Tuscan kale, cleaned, stemmed, chopped
- 2 15oz cans chickpeas, rinsed and drained
- Fresh Basil and marjoram leaves for garnish
- Finely grated Pecorino Romano for serving
- In a large saucepan or deep skillet, heat olive oil over low heat.
- Add garlic and cook, stirring occasionally, until very fragrant, not browned, about 15 minutes.
- Add tomatoes, fennel seeds, red pepper, and a generous pinch of salt. Stir in well, gently crushing the whole tomatoes with the back of a cooking spoon.
- Cook over moderately low heat, stirring occasionally for about 15 minutes. Add in tomato paste and mix in well. Continue to simmer about 10 minutes or so until the tomatoes break down and sauce thickens.
- Stir chickpeas into sauce.
- Stir kale into sauce, and continue cooking over moderately low heat, stirring occasionally about 5-7 minutes.
- Meanwhile prepare pasta according to package.
- Add prepared pasta into sauce and gently mix.
- Serve into bowls and top with basil, marjoram and grated pecorino.