Italy Revisited by Mary Melfi

Ingredients

• 1 package of tubetti (450 g)
• A big pot of water
• 1/2 tablespoon salt
• 2 tablespoons olive oil
• 1/2 pound diced fresh pork belly, cut into pieces (about 1 1/2 inches long X 3/4 inch wide)
• 1/2 pound air-dried Italian sausage, sliced
• 3 pounds fresh ripe tomatoes (about 10 large tomatoes)
• 1 or 2 tablespoons tomato paste (optional)
• 3 cloves garlic, crushed and chopped
• 3 dried sweet red peppers, chopped up into small pieces about 1 inch long by 1/2 inch wide (OR crushed between one's fingers)
• 1 or 2 cans chickpeas (19 oz. each, drained) OR 1 or 2 cups dried chickpeas, soaked overnight and cooked the next morning till they are done etc.
• a bunch of fresh parsley (with stems) for sauce, later removed and about 2 tablespoons fresh parsley, finely chopped for garnish
• 4 or 5 fresh basil leaves (uncut) for adding to sauce
• 1 or 2 tablespoons basil leaves, finely chopped for garnishing individual bowls
• 1 teaspoon dried basil
• 1 teaspoon hot chillies (optional)