4 slices bacon, chopped
1 small carrot, peeled and chopped
1 small celery rib, chopped
1 medium onion, chopped
1 garlic clove, very finely chopped
2 tbls chopped parsley
2 tbls tomato paste
salt & pepper
1.5 pounds boiling potatoes, peeled and diced
6 cups of water
12 ounces ditalini or small elbow macaroni
2 cups boiling water
½ cup freshly grated Pecorino Romano
Chop bacon, carrot, celery, onion, and parsley together
Pour oil into a large saucepan
Add chopped mixture and cook over medium-low heat until veggies are tender
Stir in tomato paste and salt and pepper to taste
Add potatoes and water, bring to a simmer, and cook until potatoes are tender (about 30 minutes) – mash some of the potatoes with the back of a spoon
Add pasta and boiling water
Cook, stirring often, until pasta is tender
The mixture should be thick, but add more water if it seems too thick
Stir in cheese and serve
I’m making this tonight for the first time.
1 small carrot, peeled and chopped
1 small celery rib, chopped
1 medium onion, chopped
1 garlic clove, very finely chopped
2 tbls chopped parsley
2 tbls tomato paste
salt & pepper
1.5 pounds boiling potatoes, peeled and diced
6 cups of water
12 ounces ditalini or small elbow macaroni
2 cups boiling water
½ cup freshly grated Pecorino Romano
Chop bacon, carrot, celery, onion, and parsley together
Pour oil into a large saucepan
Add chopped mixture and cook over medium-low heat until veggies are tender
Stir in tomato paste and salt and pepper to taste
Add potatoes and water, bring to a simmer, and cook until potatoes are tender (about 30 minutes) – mash some of the potatoes with the back of a spoon
Add pasta and boiling water
Cook, stirring often, until pasta is tender
The mixture should be thick, but add more water if it seems too thick
Stir in cheese and serve
I’m making this tonight for the first time.
