Total Calories: 466
1 Pour the oil into a large saucepan. Add the pancetta and onion and cook, stirring occasionally, over medium heat, about 10 minutes or until tender and golden.
2 Add the tomatoes, 1/2 cup water, sage, red pepper, and salt to taste. Bring to a simmer and cook 15 minutes. Add the chickpeas and cook 10 minutes more.
3 Bring about 4 quarts of water to a boil in a large pot. Stir in 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring frequently, until the pasta is tender yet firm to the bite. Set aside some of the cooking water. Drain the pasta.
4 Add the pasta to the pan with the sauce. Stir well and bring to a simmer, adding some of the cooking water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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