CHIC PEA PASTA-PASTA E CECI
- 1 small onion
- 1 carrot
- 1 celery stalk
- 1 clove of garlic
- 1 tablespoon finely chopped rosemary
- 1 tin chick peas
- 200 ml tomato purée
- 400 ml chicken stock
- 100 g Pancetta, diced or bacon
- 8 tablespoons olive oil
- 250 g Penne or any short pasta boiled al dente
Finely chop onion, carrot, garlic, celery. Place olive oil in pan when heated, add the finely chopped veggies and leave to sauté on medium heat for about 15 minutes or until onion transparent. Add your finely chopped rosemary, stir for 2 mins, then add your Pancetta or bacon. Stir till bacon is cooked, for a couple of minutes then add your well drained chick peas and stir. Add your chicken stock and tomato purée.
Leave to cook on medium heat for about 20 – 30 mins until sauce has thickened but not too thick. Take a handheld blender and whizz a couple of the chick peas. This will thicken and make the sauce creamy. Optional I add a teaspoon of chillie infused oil. Boil your pasta and add the sauce with extra on top. Serve with grated Parmesan cheese.
Recipe: Sabrina Merli
Photo: Sabrina Merli
