This Sicilian Lentil Pasta is one of those ‘as simple as it gets’ dishes. If you love lentils and pasta you have to make this! Since lentils have no particularly strong flavor on their own, pancetta, fresh herbs along with a little chili flake kick helps to transform them and bring out their natural flavor.

A closeup showing the round ditalini pasta mixed with the lentil sauce served on a white plate

Also known as pasta e lenticchie alla Siciliana (now that’s an Italian mouthful) or Sicilian-style lentil pasta, this perfect winter warmer is originally a peasant dish that can be served as a perfect main dish (or as a side dish) with your favorite protein.

Table of contents

Lentil Sauce

The sauce can be prepared 1 of 2 ways: You can make it either soupy or saucy (per the recipe) or allow most of the liquid to reduce, for a thicker texture that coats the pasta.

A large white bowl filled with lentil soup and vegetables

Speaking of soupy, I also make a hearty, delicious Lentil Soup (pictured above) using a similar method—minus the pancetta and pasta, but packed with vegetables.

Pasta Types

Speaking of the pasta, I’ve made this dish with large rigatoni before, but the heavy noodles bury the lentils. So I switched things up and started using small (and very cute) ditalini—and the result is much better.

Ditalini pasta mixed with lentil sauce served garnished with chopped parsley

This is not a vegetarian dish, but it would not take much tweaking to make it so. Simply omit the pancetta and switch the chicken stock/broth for veggie stock/broth. Or, you could chop up vegan bacon or sausage in place of the pancetta. Still a fantastic flavor combination.

Best lentils to use

I would say whatever you can find. I used brown lentils, but green or red can also be used for a bit of color variation.

The lentil pasta viewed from overhead

Lentils for Good Luck

Sicilians eat lentils as a symbol of good luck and prosperity – so eat up your lentils, they’re good luck and good for you!

More Pasta Recipes

A white bowl filled with Sicilian Lentil Pasta
5 from 44 reviews

Sicilian Lentil Pasta

Janette
Lentils are cooked pancetta, vegetables and fresh herbs then mixed with small pasta.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
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Ingredients
 

  • 2 tablespoons olive oil
  • ¾ cup (85 grams) pancetta, diced
  • 4 ounces (113 grams) brown mushrooms, finely chopped
  • 1 cup (128 grams) onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 small or 1 large carrot, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons tomato paste
  • Small pinch dried chili flakes
  • 1 cup (240 grams) dried lentils, rinsed , (any type you like)
  • 4 cups (1 liter) low sodium chicken stock/broth
  • ½ teaspoon salt or to taste
  • 2 ¼ cups (305 grams) ditalini or any small pasta
  • 1 cup (40 grams) Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Add the olive oil to a large sauté pan over medium heat Add the pancetta, mushrooms, onion, celery and carrots. Cook until the vegetables soften, about 6 minutes. Add the garlic and rosemary, cook for 2 more minutes, stirring so the garlic doesn't burn.
  • Add the tomato paste and stir to mix into the vegetables. Stir in the chili flakes. Add the lentils and stock/broth and stir. Bring to a simmer, cover and cook for 30 minutes or until lentils are tender.
  • While the lentils cook bring a large pan of water to a boil. Cook the pasta according to package directions.
  • When the lentils are cooked, stir in the salt and and add more if needed depending on how salty your stock is (salt is added after as it can take longer to cook the lentils if you add salt first).
  • When the pasta is done, scoop out a cups worth of starchy water and set aside. Drain the pasta and add to the lentil sauce along with the Parmesan and mix well. If it is too dry, add a little of the pasta water or make it the consistency you like.
  • Serve topped with chopped parsley.
Calories: 575kcal, Carbohydrates: 81g, Protein: 24g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 235mg
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