Pasta e Ceci, depending on how much water is used, is more like a thick pasta soup with chickpeas, is a classic filling and nutritious primo piatto made throughout Italy with a different version for each region: in some cases the chickpeas are cooked without tomato, namely ‘in bianco’, sometimes...
Italian cooking
Serves 4, Preparation 10 mins, Cooking about 20 mins
350 g Norcia pork sausage
Pappardelle or any other kind of pasta, about 350 / 380 g
40 g of unsalted butter
40 g of grated Pecorino Romano cheese
300 g cooking cream (or 250 g sheep’s Ricotta cheese and 50 ml milk)
1 garlic...
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