Pasta and chickpeas: a traditional, easy, and fast recipe

Instructions

1. 1

   To prepare the pasta and chickpeas, first peel and finely chop the carrot, onion, and celery. Remove the rind from the bacon and set it aside, then cut the rest into strips.

2. 2

   Finally, chop the rosemary. Heat a drizzle of oil in a saucepan, add the vegetables and let them sauté for a few minutes, then add the rind.

3. 3

   Add the bacon and rosemary, then brown everything well. When the soffritto is well browned, deglaze with white wine and let the alcohol evaporate completely, then season with salt and pepper.

4. 4

   At this point, add the pre-cooked chickpeas and tomato puree, stir and let simmer for about 15 minutes.

5. 5

   In the meantime, bring a pot of salted water to a boil and cook the rigatoni very al dente. Flavor the sauce with tomato paste and thin it with a ladle of the pasta cooking water.

6. 6

   Now, remove the rind and transfer about a third of the chickpeas to a bowl, then blend with an immersion blender to make a cream.

7. 7

   Pour the chickpea cream back into the saucepan and combine everything. Drain the pasta into the sauce.

8. 8

   Finish cooking the pasta in the saucepan, adding more boiling water if needed. Flavor with a sprig of rosemary, add a grind of pepper and serve your pasta and chickpeas immediately!