Recipe by Megohm
A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.
- 4 ounces smoked pancetta, diced (or bacon)
- 1 teaspoon olive oil
- 1 medium onion, small dice
- 1 stalk celery, small dice
- 2 garlic cloves, minced
- 1 ounce pimiento, diced (or roasted red peppers)
- 1⁄8-1⁄4 teaspoon cayenne pepper or 1⁄8-1⁄4 teaspoon hot pepper flakes
- 1⁄4 teaspoon anchovy paste (optional)
- 1 (796 ml) can diced tomatoes (3-4 cups)
- 1 (156 ml) can tomato paste
- 2 cups chicken broth
- 1 1⁄2 teaspoons sugar
- 1 bay leaf
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 cups cooked chickpeas
- 1 1⁄2 cups small-cut pasta (or broken long-cut pasta, shells, ditalini, broken spaghetti, etc)
- salt and pepper
Directions See How It's Made
- In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
- Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers), cook for a minute or so, then stir in hot pepper flakes (or cayenne), and anchovy paste, if you’re using it.
- Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn’t, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
- Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water), stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
- Top with some Parmesan or Romano.