Sagne e Ceci is a rustic dish from Abruzzo, celebrating simple, wholesome ingredients. Traditionally made with short strips of handmade sagne pasta, this dish features tender chickpeas in a rich, herb-infused tomato sauce. Finished with a bright gremolata of parsley, lemon zest, and garlic.
Serves 4
Chickpea Sauce & Pasta
- 400g Sagne pasta or fresh tagliatelle broken into short strips
- 300g good quality cooked chickpeas or 150g dried chickpeas soaked overnight and boiled until soft
- 1 carrot, finely chopped
- 1 garlic clove, finely chopped
- 1 stick celery, finely chopped
- 1 medium onion, finely chopped
- 160ml vegetable stock or water
- 60ml white wine
- 3 sage leaves
- 1 red chilli, finely chopped
- 150g tinned tomatoes
- 1 sprig rosemary
- 2 bay leaves
- 4 tbsp olive oil
- 50g salted ricotta or Parmesan
Gremolata
- Handful of flat-leaf parsley, finely chopped
- 5 tbsp olive oil
- ½ garlic clove, crushed
- Salt – to taste
- Zest of half a lemon
Method
- Prepare the Chickpeas:
If using dried chickpeas, soak them overnight and boil until very tender, reserving the cooking water. Blend half of the cooked chickpeas with 70ml of the cooking water to form a smooth purée, and set aside.
If using tinned chickpeas, rinse them under cold water. Separate and blend half with 75ml of hot water to form a smooth purée, and set aside. - Make the Sauce:
Heat olive oil in a pan and fry garlic, onion, celery, carrot, sage, rosemary, and chilli until sweet and translucent. Add white wine, vegetable stock, tinned tomatoes, and whole chickpeas. Cook for 30 minutes on a low simmer. Add the puréed chickpeas, bring to a simmer, and turn off the heat. Season with salt and pepper. - Make the Gremolata:
Add all gremolata ingredients to a food processor or pestle and mortar, and combine to form a smooth sauce. Add more olive oil if needed to loosen the sauce. Season to taste. - Cook the Pasta:
Cook the pasta until al dente. While the pasta is cooking, heat the sauce in a large frying pan with a little pasta water and bring to a simmer. Transfer the pasta to the frying pan and toss with the sauce, adding pasta water as needed to loosen it. Divide between 4 plates, spoon over the gremolata, and grate fresh Parmesan on top.
