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1
Put the olive oil in a large saucepan and turn the heat to medium.
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2
If youre using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes.
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3
(If you are omitting the meat, proceed to the next step.)
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4
Add the potatoes, garlic, and chiles and raise the heat to medium-high.
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5
Cook, stirring occasionally, until the potatoes begin to brown all over, about 10 minutes.
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6
Add the tomatoes and their juice, along with 2 cups of water, and bring to a boil.
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7
Turn the heat down to medium-low and cook, uncovered, stirring occasionally to break up the tomatoes and prevent sticking.
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8
While the potatoes are cooking, break long pasta, like spaghetti, into several lengths; place cut pasta, such as ziti, in a bag and smack it into pieces with the back of a pot or a hammer.
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9
After the potatoes have simmered for about 10 minutes, add the pasta and plenty of salt and pepper to the pot.
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10
Simmer, stirring and adding water as necessary the mixture should remain thick and stewy, never dry.
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11
When the potatoes and pasta are both quite tender this will take 20 minutes or morethe dish is done.
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12
Be careful not to cook the dish too dry.
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13
If, at the last minute, the pasta has absorbed nearly all the liquid, stir in another cup or so of water and cook for a minute or two longer.
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14
(It may be covered and refrigerated for a day or two or put in a closed container and frozen for several weeks; its likely that you will need to add more liquid when you reheat it.)
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15
Check the seasoning and add some hot pepper, black pepper, and/or salt if needed.
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16
Serve hot, in bowls.
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17
After the potatoes begin to brown, add 1 to 2 cups chopped onion and cook, stirring, until it softens before proceeding.
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18
Add small bits of cooked or raw meatup to 2 cups along with the potatoes.
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19
Add chunks of carrot and/or celeryup to 2 cupsalong with the potatoes.
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20
Cook a few stems of basil in the stew.
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21
Remove before serving, then garnish with plenty of chopped fresh basil.
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22
Serve with freshly grated pecorino or Parmigiano-Reggiano cheese.
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23
Or make Pasta and Potato Soup: Add 2 to 4 cups of water (or, much better, chicken stock) in step 5.
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24
Heat and serve with a spoon.
