Ingredients:

  • 4 oz Unsalted Pancetta, diced
  • 2 Tbsp Extra Virgin Olive Oil (EVOO), for sautéing
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 Bay Leaf
  • 1 (15 oz) can Canned Chickpeas, rinsed and drained
  • 1 cup Crushed Tomatoes
  • 4 cups Chicken or Vegetable Stock, low sodium (plus extra if needed)
  • 1 cup Ditalini Pasta, uncooked
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 oz Parmesan Cheese (or Grana Padano), grated, plus extra for garnish
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped
  • Good Quality EVOO, for finishing (optional)

Instructions:

  1. Render the Pancetta: Place the pancetta in the cold Dutch oven over medium heat. Cook slowly, stirring occasionally, until the fat is rendered and the pancetta is crisp and golden brown (approx. 6–8 minutes). Remove the pancetta with a slotted spoon and reserve, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add 2 Tbsp of EVOO to the pot (if needed). Reduce heat slightly. Add the chopped onion and sauté for 5 minutes until soft and translucent.
  3. Bloom the Herbs: Add the minced garlic, chopped rosemary, and bay leaf. Cook for 1 minute until fragrant. Do not burn the garlic.
  4. Add Tomatoes and Stock: Pour in the crushed tomatoes and 1/2 cup (120 ml) of the stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
  5. Create Texture: Add the canned chickpeas. Remove about 1/3 cup of the chickpeas and mash them roughly with a fork, then return them to the pot. This helps thicken the stew.
  6. Season and Simmer: Add the remaining stock (3.5 cups), 1 tsp of salt, and pepper. Bring the mixture to a rolling boil, then reduce heat and simmer gently for 10 minutes to allow the flavours to marry.
  7. Add Pasta: Increase the heat back to medium-high. Once boiling steadily, stir in the ditalini pasta.
  8. Cook to Al Dente: Cook for the time specified on the pasta packet minus 2 minutes. Stir frequently (every 30 seconds) to prevent sticking. The stew should be visibly thickening as the pasta starch releases.
  9. Finish the Stew: Remove the pot from the heat. Stir in the Parmesan cheese (remove the bay leaf now!). Taste and adjust seasoning with additional salt and pepper as needed. If the stew is too thick, splash in a little extra hot stock or water.
  10. Garnish and Serve: Ladle the stew immediately into warm bowls. Garnish each portion with a sprinkle of the reserved crispy pancetta, chopped fresh parsley, a generous grating of fresh Parmesan, and a light drizzle of high-quality EVOO.