3 medium russet potatoes (about 1 ½ pounds), peeled and cut into ½ - inch cubes
2 fresh rosemary sprigs
¼ teaspoon pepperoncino flakes
Kosher salt
3 plum tomatoes, cored and chopped
1 pound ditalini
8 ounces smoked mozzarella or provola, cubed
1 cup grated Grana Padano or Parmigiano Reggiano
Directions
Heat 8 cups water to a simmer over low heat in a medium saucepan.
Heat olive oil in a large Dutch oven over medium heat. Scatter in the pancetta, and cook until it’s crisped, about 4 minutes. Add the onion, and cook, stirring occasionally, until it begins to wilt, 3 to 4 minutes. Add the potatoes, and stir to coat them in the oil. Cook, tossing occasionally, until the potatoes are lightly browned, 4 to 5 minutes. Add the rosemary, and season with the pepperoncino and 2 teaspoons of salt. Give everything a big stir to combine it. Add the hot water, cover and simmer until the potatoes are tender, 18 to 20 minutes, uncovering halfway through.
Stir in the tomatoes and the ditalini. Bring the liquid to a rapid simmer, and cook until the ditalini is al dente. Once the pasta is cooked, remove the pot from the heat, and immediately stir in the mozzarella or provola and the Grana Padano or Parmigiano Reggiano. Remove the rosemary sprigs, season with salt if needed, and serve immediately.
