Neapolitan Pasta and Potatoes

Method

1. Prepare a quick vegetable broth by simmering celery, carrot, and onion in water with a pinch of salt. Set aside.
2. Finely chop celery, carrot, and onion to make a soffritto (trito).
3. In a large pot, add a drizzle of olive oil, pancetta, crushed garlic cloves, and a chili pepper. Cook over low heat until the pancetta is half-rendered.
4. Add the chopped vegetables, a sprig of rosemary, and some parsley. Sauté until soft.
5. Remove the garlic cloves, rosemary sprig, and chili pepper from the pot.
6. Add tomato concentrate and stir well to combine.
7. Add the diced potatoes, season with salt and pepper, and add a ladleful of the vegetable broth. Cook for a few minutes.
8. When the potatoes are about halfway cooked and starting to break down, add the mixed pasta.
9. Continue cooking, adding broth gradually as needed, stirring often, until the pasta is al dente and the mixture is creamy (like a risotto).
10. Finish by stirring in grated Parmigiano cheese.
11. Transfer the pasta and potatoes to an ovenproof dish. Top with slices of smoked scamorza and more Parmigiano.
12. Bake under the grill (broiler) at maximum power until the cheese is melted and golden.
13. Serve hot.