I'm not the kind of person who makes spaghetti sauce from scratch, although some people tell me it's "easy".
I am the kind of person who takes cheap storebought sauce, and personalizes it...
Chick-Cheesinara Spaghetti Sauce
Here's the first of my experiments, which
was such a success that I decided to name it.
Warm the sauce in a saucepan (how appropiate!) While it's warming you can mash most of the chick-peas in a flat bowl with a fork. Mix them into the sauce. Alternatively, you can add them to the sauce whole, then do a kind of less-formal mash with the fork against the side of the pan. This does tend to leave some whole chick-peas, which can be nice for interest, as long as your intended recipients are not afraid of chick-peas. If they are the kind of people who might balk at strange round things in their sauce, mash them first, and thoroughly.
Then add the cheddar cheese. I used to grate it, but then I got lazy, and just tossed it in in smallish chunks. Stir until the cheese is melted.
Don't get too carried away with the cheddar cheese -- it doesn't really mix perfectly with the sauce, and it kind of sticks to everything it touches*.
*I have since discovered the miracle of cream cheese as a sauce additive -- it's a little less fatty than the hard cheeses like cheddar or monterey jack, and (probably partly because of that fact) it mixes in smooth and creamy. Don't tell people you put cream cheese in their spaghetti sauce -- it'll weird them out.
Oh, and kidney beans are not a good substitute for chick-peas, unless you don't mind your pasta vaguely reminding you of chili...
Other Good Spaghetti Sauce Additives
In addition to the:
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