Pasta and Potato With Paprika

By Domenica Marchetti
Wednesday, February 20, 2008

4 to 5 main-course servings

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon finely chopped pancetta or bacon in the pot until the meat sizzles, then add 1 bunch thinly sliced scallions ,2 diced carrots and 3 diced potatoes . Stir in 1/2 teaspoon salt, 1/2 teaspoon sweet Hungarian paprika ,1/4 teaspoon smoked Spanish paprika and a generous pinch cayenne pepper ; stir to coat the vegetables. Add 1/2 cup canned diced tomatoes and 3 cups chicken or vegetable broth . Bring to a boil, then reduce the heat, cover partially and cook for about 10 minutes, until the potatoes and carrots are tender. Pour in 3 more cups broth and bring to a boil; stir in 1 1/2 cups small uncooked pasta, such as pastina, shells or ditalini . Cook until the pasta is done (5 to 10 minutes, depending on the pasta shape and brand). Stir in 1/2 cup freshly grated pecorino Romano cheese and 2 tablespoons minced flat-leaf parsley .


© 2008 The Washington Post Company