Preparation
- Ditaloni Rigati pasta 350 g
- Lentils 200 g
- Smoked bacon 80 g
- Tomato puree 100 g
- Carrots 80 g
- Onions 80 g
- Celery 60 g
- Vegetable broth 1 l
- Garlic 1 clove
- Rosemary 1 sprig
- Thyme 1 sprig
- Parmigiano Reggiano PDO for grating 40 g
- Dried chili peppers 2
- Il Cavallino Traditional extra virgin olive oil 30 g
- Fine salt to taste
- Black pepper to taste
Start by preparing the vegetable broth and keep it hot. For the soffritto, finely chop the onion, celery, and carrot. In a large pot, heat the oil and add the chopped vegetables along with a peeled garlic clove. Let them sauté briefly.
Add a ladle of broth to steam the vegetables. Meanwhile, dice the bacon and add it to the soffritto, letting it brown over medium-high heat. After mixing the ingredients well, remove the garlic clove. Rinse the lentils in a colander under running water and add them to the soffritto.
Add the crumbled dried chili and tomato puree. Prepare an herb bundle by tying together the rosemary and thyme sprigs with kitchen twine and add it to the pot.
Pour in the broth and cook covered over medium-low heat for about 40 minutes, until the lentils are tender. Remove the herb bundle and add the pasta.
Add enough broth to cook the pasta, which will take about 10 minutes. Check the consistency after 7-8 minutes and, if necessary, add more broth until reaching the desired consistency. When cooking is complete, adjust salt and pepper, add a final bit of broth and the grated Parmigiano Reggiano PDO.
Let rest for a couple of minutes before serving. Your pasta and lentils is ready!
