Pasta with Potatoes, Sausage, and Provola

Method

1. Peel the potatoes, place them in a bowl of cold water, then cut them into small cubes.
2. Finely chop the leek.
3. Remove the sausage casing and finely chop the meat with a knife.
4. Select the tender rosemary needles and finely chop them.
5. Slice the provola then cut it into small cubes.
6. Crush the garlic clove and leave it in its skin.
7. Heat extra virgin olive oil in a large pan with high sides. Add the garlic and the chopped leek.
8. Add the sausage and break it up with a wooden spoon.
9. Once the sausage has released its fat and browned, drain the potatoes and add them to the pan.
10. Add the chopped rosemary.
11. Remove the garlic.
12. Add black pepper.
13. Add hot water (from a separate pot) until it just covers the sausage and potatoes.
14. Add the triple-concentrated tomato paste.
15. Cover and cook until the potatoes are tender (5 to 15 minutes depending on the potato type).
16. When the potatoes are cooked, add the pasta and stir well.
17. Bring the reserved hot water to a boil again and add enough to cover all the ingredients again.
18. Cook the pasta for 3 minutes less than the package instructions, stirring occasionally.
19. When the pasta is ready, stir in extra virgin olive oil and freshly grated pecorino (or parmesan).
20. Add the provola cubes, let the dish rest for 40–60 seconds, then stir gently to incorporate the melted cheese.
21. Taste and adjust salt if needed (the sausage and cheese are already salty). Add more pepper if desired. Serve immediately.