Pasta and Potatoes in Red Sauce

Method

1. Prepare the soffritto: finely chop celery, carrot, onion, and garlic.
2. Heat olive oil in a pan and sauté the chopped vegetables.
3. Add the pancetta and cook until it renders some fat.
4. Add dried rosemary and stir.
5. Peel and dice the potatoes into small cubes.
6. Add the potatoes to the pan and cook until they start to brown slightly.
7. Add tomato paste and toast it for a minute, stirring continuously.
8. Season with salt, pepper, and chili pepper (optional). Add about two ladles of hot water.
9. Let the potatoes cook for about 5 minutes until halfway done.
10. Add the mixed pasta (different shapes but similar cooking time) directly into the pan. Add more hot water as needed to cover.
11. Cook the pasta, stirring occasionally, until al dente and the sauce is creamy. Add a piece of pecorino rind for flavor if desired, then remove it.
12. Turn off the heat, add grated pecorino cheese and a drizzle of extra virgin olive oil. Stir vigorously to mantecare until creamy. Serve immediately.