Orecchiette with Chickpeas, Turmeric, and Greens

Instructions

In a large heavy-bottomed pot or Dutch oven over medium heat, warm the olive oil. Add the garlic and cook until soft and aromatic, 30 to 60 seconds.

Stir in the onions, salt, black pepper, Calabrian chiles, and sugar, and increase the heat to medium-high. Cook until the onions are soft but haven't taken on any color, 2 to 3 minutes.

Add the turmeric and tomato paste and cook until the onions are translucent, 2 to 3 minutes more. If anything sticks on the bottom of the pot, add a tablespoon of water and scrape it off with a wooden spoon or silicone spatula.

Add the greens and cook until very soft and tender, 4 to 6 minutes. Stir in the chickpeas and heavy cream and cook for 1 minute more, then remove from the heat.

In another large pot, bring 4 quarts of well-salted water to a boil over high heat. Add the orecchiette and cook until just cooked through and slightly chewy, 45 to 60 seconds for fresh or according to the package directions for dried.

Drain the pasta in a colander then return it to the cooking pot. Add the sauce and stir in the Parmigianwooden-spoono-Reggiano and lemon juice. Taste and adjust seasoning, if needed.

Serve immediately. Leftovers keep, tightly covered in the refrigerator, for up to 3 days.

Mains