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Roughly chop the bacon and cook over med/high heat in a dutch oven or heavy bottomed pot until browned. Remove the bacon to a plate, but leave the drippings in the pan.
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Add the onion, carrots, and celery to the pot and cook until softened, about 8 mins.
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Add the garlic and continue to cook, another 3-4 mins. Season liberally with salt and pepper.
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Stir in the tomato paste and cook for about 2 mins. Add the red wine and cook until wine is almost completely absorbed.
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Stir in the chopped tomatoes, chicken stock. herbs, parmesan, sugar, red pepper flakes, beans and cooked bacon. Season again with salt and pepper.
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Bring to a rolling boil and stir in the ditalini. Reduce to a simmer and cook until pasta is fully cooked, about 8 mins, stirring frequently. Taste and season with salt and pepper.
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The flavor will deepen as it sits, so if I have time, I cover the pot and set it to barely simmering until ready to serve. It will thicken as it sits and don't forget to stir!
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Top with grated cheese and fresh herbs.