Chichi pasta

Ingredients

• 400 g pasta
• salt
• 100 g lean ham
• crushed red hot pepper
• 600 g chickpeas
• 3 sprigs of rosemary
• garlic - 2 cloves
• bulb large
• 3 anchovy fillets
• 200 g tomato puree
• olive oil
• 300 g pork pulp
• 1 pinch of soda

Cooking

Step 1

Soak the peas overnight in cold water, adding a pinch of soda to it. The next day, rinse well and place in a clay container, filling with water. Add rosemary sprig, garlic clove and salt. Bring to a boil and cook over low heat for about 2 hours (cooking time depends on the quality of the peas). Cut the onion into half rings and fry in olive oil until golden brown in another clay container. Then add tomato puree, two sprigs of rosemary, hot red pepper, garlic clove, chopped anchovy fillet to it. Salt and pepper. Cook over low heat for about 10 minutes, then add the peas with the water in which they were boiled. Cut the ham into small pieces, the pork into 5 cm long strips and add to the rest of the ingredients. Cook everything together under a lid over low heat for 45 minutes. Remove from heat, remove rosemary and garlic. Bring to a boil again and add pasta. Cook covered until al dente.