This spicy tomato sauce gets a tangy punch from gorgonzola cheese.
Chickpea Casarecce with Spicy Tomato & Eggplant Sauce
3 pounds Barilla Chickpea Casarecce
1/2 cup olive oil
2 teaspoon red pepper flakes
8 cloves garlic, thinly sliced
8 small eggplants, diced
1 gallon canned San Marzano tomatoes, chopped
1/2 cup chopped fresh oregano leaves
8 ounces crumbled gorgonzola cheese
1/2 cup loosely packed small basil leaves