-
1
Start cooking the pasta in a large pot of boiling salted water 5 minutes before you begin the sauce if you are using dry pasta, or just after, if using fresh pasta.
-
2
Pour 1/3 cup of the olive oil into a big skillet.
-
3
Toast the peperoncino for 1/2 minute; stir in with the garlic and bacon or prosciutto.
-
4
Cook for another 2 1/2 minutes or more, shaking the pan and stirring now and then, until the bacon has rendered its fat and is crisping.
-
5
Pour the ceci into the skillet, and ladle in 2 cups of hot water from the pasta-cooking pot.
-
6
Stir briefly, and bring the liquid to a boil.
-
7
Dump the broccoli di rape pieces on top of the other ingredients, place a cover on the pan, and let the greens steam and wilt for a minute or so.
-
8
Uncover, and stir in the broccoli di rape and another 1 1/2 tablespoons of the olive oil.
-
9
Lower the heat to maintain an active simmer, and cook the sauce, covered, for 6 to 8 minutes, until the beans and greens are quite tender.
-
10
(You can start cooking dry pasta at this time too.)
-
11
Uncover the pan and taste the sauce; add salt if you wish.
-
12
If the sauce seems soupy, raise the heat and cook until theres only a shallow layer of liquid around the vegetables.
-
13
Keep the sauce barely simmering until the pasta is ready.
-
14
When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking.
-
15
Add the parsley during the initial tossing; off the heat, toss in the cheese and the remaining olive oil just before serving.
