Tubettoni Pasta With Chickpeas

Ingredients:

• 3 Tablespoons Olive Oil
• 1/2 Cup Diced Pancetta (Or Bacon)
• 1 Carrot, Finely Chopped
• 1 Celery Stalk, Finely Chopped
• 1 Small Onion, Finely Chopped
• 6 Garlic Cloves, Peeled & Minced
• 1/2 Cup Fresh Parsley Leaves
• 1/2 Teaspoon Red Hot Pepper Flakes
• 2 Cups Chopped Canned Tomatoes
• 1 Tablespoon Tomato Paste
• 2 (15 Ounce) Cans Chickpeas, Drained & Rinsed
• Salt & Pepper To Taste
• 1 Pound Short Pasta Such As Ditalini or Tubetti

To Serve:

• Grated Pecorino Romano Cheese

Directions:
Heat the oil in a heavy saucepan, and cook the pancetta until lightly browned and cooked through.
Add the carrot, celery, onion, and garlic, and cook until golden in color, about 8 minutes.
cook until almost evaporated, scraping up any browned bits from the bottom of the pan as it cooks.
Add the parsley, red pepper, tomatoes and paste and bring to a boil.
Reduce the heat to medium low, and add the chickpeas.
Season with salt and pepper to taste.
Let cook for 15 minutes, then remove 1 cup of chickpea mixture from the sauce.
Process the chickpeas removed from the sauce in a food process until almost smooth, then stir back into the pasta.
Cook your pasta in a large pot of lightly salted boiling water until "al dente".
Drain, and toss with the sauce and serve, offering cheese at the table.