lsanderson | For you hopelessly Scandinavians out there

Recipe: Pasta With Potatoes

Time: About an hour

3 tablespoons extra virgin olive oil

1 medium onion, chopped

2 dried red chilies

1/4 cup pancetta or bacon, chopped

1 tablespoon minced garlic

About 3 cups chopped tomatoes (canned are fine; do not drain)

4 medium starchy potatoes, peeled and chopped

1 pound any dried pasta, broken into bits if large

Chopped fresh parsley leaves

Freshly grated Parmesan.

1. Put oil in a large saucepan or casserole over medium heat; add onion and cook, stirring, until translucent, about 2 minutes. Add chilies and pancetta and continue to cook, stirring occasionally, until pancetta renders most of its fat, about 5 minutes. Add garlic and cook, stirring, for 30 seconds.

2. Stir in tomatoes and cook over lively heat until they begin to break down, then add potatoes. Continue to cook, adding water if necessary to keep mixture loose. When potatoes are just about done, about 20 minutes, stir in pasta.

3. Cook, again adding water if necessary, until pasta is tender. Dish should still be a little watery when done, and is best served after sitting for a little while. Garnish with parsley and Parmesan and serve.

Yield: 6 servings.