Serve this rustic pasta dish as a first course, if you like, but bear in mind that it's nutritionally well balanced enough to make a great one-dish meal—just serve with bread and wine. The dish captures the Southern Italian delight in balancing assertive flavors: the bitterness of dandelion greens, heat of crushed red pepper, sharpness of ricotta salata and subtle sweetness of currants. Chickpeas are included whole; once puréed, they help thicken the sauce. A potful of boiling water also does double duty, blanching the greens and then cooking the pasta. By the time it's done, the skillet sauce is ready.
Wine recommendations: Luccarelli 2001 Primitivo from Puglia has soft tannins, black fruit and spice notes, which will make peace with the bitterness of dandelion greens. Vallone 2000 Vigna Flaminio Rosso Riserva (from Brindisi DOC) is an elegant Negroamaro, Montepulciano and Malvasia Nera blend that harmonizes with the challenging flavors of this dish.