ingredients 2 tablespoons filippo berio extra virg minced 1 teaspoon hot red pepper paste or 1 teaspoon hot red pepper flakes 1 teaspoon oregano 1 cup canned whole plum tomatoes 3 cups hot chicken broth 2 cups cooked ditalini 1 can chickpeas, drained and well rinsed salt and pepper to taste grated pecorino