This pasta is a hearty, warming dish that is very popular in many Italian households. It combines the simple but delicious ingredients of pasta, potatoes, carrots, celery and pancetta, infused with the flavors of spices and parmesan.
First prepare the vegetables. To do this, peel and finely chop the celery, carrots and onion.
100 g celery, 100 g carrots, 1 onion
Then peel and wash the potatoes and cut into small cubes.
500 g potatoes
Heat a splash of olive oil in a large, high-sided pan. Cut the pancetta into small pieces and gently fry in the pan for a few minutes.
120 g pancetta (Italian bacon)
Then add the chopped vegetables and potatoes and sauté for 3 minutes. Stir occasionally. Then add the rosemary, a piece of parmesan rind and the tomato paste and mix everything thoroughly.
1 sprig rosemary, 20 g tomato paste
Then deglaze with the hot water, season with salt and pepper and simmer for 30 minutes over a low heat with the lid on.
600 ml water
Then add the mixed pasta, pour in more hot water and bring to the boil. Cook the pasta, stirring occasionally, until it is al dente.
400 g pasta mista, 250 ml water
Finally, remove the rosemary and rind. Transfer the pasta to deep plates, sprinkle with freshly grated parmesan cheese, drizzle with a drizzle of olive oil and serve hot.Buon appetito!