- from America’s Test Kitchen 
Serves 8-12 (Makes 6 cups or enough for 2 lbs pasta)
10 oz cremini mushrooms, trimmed
6 Tblsp extra-virgin olive oil
1 tsp table salt
1 onion, chopped
5 garlic gloves, minced
1 ¼ tsp dried oregano
¼ tsp pepper flakes
¼ cup tomato paste
1 (28 oz can) crushed tomatoes
2 cups vegetable broth
1 (15 oz) can chickpeas, rinsed *make sure you rinse, otherwise the sauce will be to think
2 Tblsp chopped fresh basil
Instructions:
- Pulse mushrooms in two batches in food processor until chopped into ⅛-¼ inch pieces (7-10 pulses, scraping down sides of bowl. (Don’t clean bowl) 
- Heat 5 Tblsp oil in dutch oven over med-high heat. Add mushrooms and 1 tsp salt and cook, stirring occasionally, until mushrooms are browned - about 8 mins. 
- While mushrooms cook - chop onions. Pulse in the food processor until finely chopped about 7-10 pulses. Transfer to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 15 mins. 
- Combine remaining tablespoon of oil and garlic, oregano and pepper flakes in a bowl 
- Add tomato paste to pot and cook, stirring constantly until mixture is rust colored, 1-2 mins. Reduce heat to medium and push vegetables to the side of pot. 
- Add mixture from step 4. Stirr constantly for about 30 seconds. 
- Stir in broth and crushed tomatoes. Bring to simmer over high heat. 
- Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally. 
- While sauce simmers, pulse “RINSED” chickpeas in the food processor until chopped into ¼ inch pieces (7-10 pulses). Transfer to the sauce and simmer until the sauce is slightly thickened, about 15 minutes. 
- Stir in basil and season with salt and pepper to taste. 
- Sauce can be refrigerated for up to 2 days or frozen for up to 1 month. 

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