Pasta chi chi al rosmarino recipe

  • Serves 2
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by Grant Wyness
Added 84 months ago

Rinse chickpeas, put half in a blender with 75ml of water - add tomatoes - blend until smooth.
In a large pan, saute the bacon or pancetta with the chorizo in 2 tbsp olive oil. When bacon fat has reduced, add the rosemary and fry until the leaves are shrunk.
Add the unblended chickpeas and paprika and fry off for a moment.
Add chickpea-tomato blended mix and 250ml water and bring to the boil.
Chop up the potatoes into bite-sized rustic chunks then add to mix.
At this point, this mix has a soupy consistency, so it can burn on too much heat. Carefully stir it every few minutes. Bring to the boil and cook for 10-15 minutes, adding a small quantity of water if it starts to look too dry.
We are ready to add the pasta shells and probably more water. (Imagine the amount of water the pasta will soak up relative to the liquid remaining in the pot. You want a stew-like end result). Don't overdo the water.
After a further 10 minutes, test the pasta shells. When they are cooked and the liquid is reduced, serve.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 200g (7oz) - tinned chick peas
  • large tomato
  • 60g (2oz) - smoked bacon rashers or pancetta
  • 60g (2oz) - Chorizo Ring, sliced
  • 2 tbsp - olive oil
  • 15g (½ oz) - fresh rosemary
  • 250g (8oz) - waxy or new potatoes - small ones only
  • 100g (3oz) - Conchiglie pasta shells
  • 250ml (8fl oz) - water
  • 1 tsp - hot or sweet paprika - your choice
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