Creamy rigatoni with crispy chickpeas, spinach, and lemony panko from Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings (page 73) by James Park

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Notes about this recipe

  • Emily Hope on May 19, 2024

    This was delicious! I was skeptical of the lemon breadcrumbs (you squeeze a considerable amount of lemon juice directly into the breadcrumbs while they are cooking), but it works out--if you cook them long enough, they dry back out and are delightfully lemony. I will note that we used half the amount of chili oil and it was still too spicy for my kids (and we use Kari Kari, not a super spicy brand). Would repeat (just may further tone down the chili oil that gets cooked in the sauce, and add more on top for grownups).

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