Ingredients
- 1 Tablespoon Olive Oil More for serving
- 4 Strips thick cut pepper bacon Cut in 1/2 inch dice
- 1 Small Red Onion Havled lengthwise, then thinly sliced
- 3 Cloves Garlic Finely chopped
- 1/2 Teaspoon Red Pepper Flakes More to taste
- 5 Ounces Baby Spinach Roughly chopped
- 1-1/2 Cups Chickpeas Cooked from dry
- 3/4 Cup Chickpea Cooking Liquid
- salt and pepper To taste
- 1/2 Cup Romano Chesse Divided
- 1/2 Cup Pasta Water If needed
- 6 Ounces Penne Cooked Al dente, drained,
Servings:
Instructions
- Heat the olive oil in a large fry pan, Add the bacon and cook until it is lightly browned. Remove all but 1 tablespoon of the drippings, then add the onion, red pepper flakes, and garlic. Cook over medium heat until onions begin to soften and the garlic is fragrant. Add the chickpeas and continue to cook, stirring occasionally until they begin to pick up some color,about 5 minutes Add the spinach and cook until it wilts 3 minutes or so.
- Add the chickpea cooking water and raise the heat to medium high. Simmer for 5 -7 minutes. The sauce should thicken and reduce slightly. Bring the heat back down to medium and add half of the Romano cheese and stir until it melts.
- Add the cooked pasta to the pan and toss to coat it with the sauce. If it seems a little dry, add some of the reserved pasta water. Check the seasonings and add salt and pepper to taste. Top each serving with the grated cheese and a drizzle of olive oil.
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