Quick, easy and satisfying pasta meal in under 20 minutes!

Cook a box of rigatoni Al Dente according to package instructions. While the pasta is boiling, add extra virgin olive oil (EVOO), salt, a dash of garlic powder, and a few dashes of turmeric to the boiling pasta water. While the pasta is cooking, sauté one onion in EVOO in a separate pan. When the onions are done, add one can of chickpeas and cook for 2 minutes. Drain the pasta and toss it with more olive oil. Add the butternut squash pasta sauce and the sautéed onions with chickpeas to the pasta. Serve immediately, paired with sweet cherry peppers and peperoncini, and sprinkled with red pepper flakes.