4 oz (115 g) prosciutto or salami, cubed
1 white onion, peeled & finely chopped
1 celery, trimmed & finely chopped
1 carrot, peeled & finely chopped
1 fresh chili pepper, finely chopped
Black pepper, QB
2 potatoes, peeled and cubed
2½ cups (571 ml) water
10 oz (300 g) tomato purée
10 oz (300 g) spaghetti, broken in small pieces, or mixed pasta
½ cup (110 g) pecorino cheese, chopped
½ cup (110 g) parmigiano cheese, freshly grated
Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until golden. Then add the soffritto ingredients: onions, celery, carrots, and some salt, pepper and chili pepper. Sauté until the onion becomes soft. Then add potatoes and the tomato purée and stir and let that cook for a minute. Then add your broken up spaghetti and mix. Add enough water to cover everything plus an inch and let it come to a boil. Turn it down to a simmer and let it cook for about 15 minutes, stirring every so often, and adding more water if need be.
When everything is fully cooked remove it from the heat, add in your grated cheeses and let it cool and thicken. I like to eat this at slightly warmer than room temperature.
Per 4–6 person