Pasta with Ceci – Rachael Ray

Ingredients

• 1 rounded cup dried ceci (chickpeas)
• 4 cups chicken stock (32 ounces)
• 2 cups water or 2 addutional cups chicken stock
• 2 onions, 1 halved and 1 peeled and chopped, divided
• 1 large bay leaf
• 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• 1/4 pound pancetta, speck or guanciale, diced
• 2-3 ribs celery, diced
• 2 medium carrots, peeled and diced
• 2 tablespoons rosemary, chopped
• 2 tablespoons thyme, chopped
• 4 large cloves garlic, thinly sliced or chopped
• 1 small chili pepper, finely chopped or 1 scant teaspoon crushed red pepper flakes
• Salt and pepper
• 1 pound mezze rigatoni or mezze penne (Buon Italia), ditalini or other short cut pasta
• 1 rounded tablespoon tomato paste (optional)
• 1/2 cup dry white wine or 1/2 cup additional chicken stock
• 1/2 cup flat leaf parsley, finely chopped
• 1 cup grated Parmigiano Reggiano cheese