Recipe by kiwidutch
We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."
Top Review by Samantha in Ut
When I saw the chickpeas I knew I had to try this. I added a little fennel but made as directed otherwise. I like cooking the pasta in the sauce. It was well received by the kids. Thanks for sharing!
- 2 ounces pancetta, chopped
- 1⁄4 cup olive oil
- 3 garlic cloves, finely chopped
- 1 pinch crushed red pepper flakes
- 2 cups chopped canned tomatoes
- 2 (16 ounce) cans chickpeas
- 1⁄4 cup chopped fresh flat-leaf parsley
- 8 ounces spaghetti, broken into bite-sized pieces
- fresh coarse ground black pepper
Directions See How It's Made
- In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
- Add garlic and crushed red pepper and cook until garlic is golden.
- Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
- Crush some of the chickpeas with the back of a spoon.
- Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
- Add more water if necessary to prevent pasta from sticking to bottom of pot.
- The consistency should be just loose enough to require eating with a spoon.
- Let cool slightly before serving. Serve with coarsely ground black pepper.