Fregola with Pancetta

Ingredients

• 1/2 bag of ST Fregola Sarda (8.8oz)
• 1 onion
• 1 garlic clove
• 1/2 cup of  ST Pomodoro Macinato Fine
• 2 1/2 cups chicken broth
• 1lb Terre di Siena Pancetta Diced
• 14oz ST Chickpeas
• Parsley
• Salt
• Calabrian Pepper
• ST Fattoria extra virgin olive oil

Preparation:

1. Sauté the olive oil with the minced onion and garlic, and the Calabrian pepper, over moderately low heat. Slowly add the diced pancetta until it begins to crisp.
2. Add at this point the tomato purée, stir well and add the chickpeas, previously rinsed.
3. After a few minutes add the fregola and part of the broth. Bring to a simmer, and keep stirring adding gradually the rest of the broth. Add salt as desired. Cook until the fregola is just al dente and the broth is thickened, about 5 minutes.
4. Remove from heat and serve with minced parsley and olive oil.