Peel the 300 g potatoes and cut them into small cubes.

Slice the red onion and finely chop the 50 g sun-dried tomatoes.

Dice the 160 g pancetta into small pieces.

Heat the 15 ml extra virgin olive oil in a large frying pan over medium heat.

Sauté the sliced red onion for a few minutes until softened.

Add the diced pancetta and cook until golden, stirring occasionally.

Add the cubed potatoes and chopped sun-dried tomatoes to the pan.

Cook over medium-low heat until the potatoes are tender. Add water as needed to prevent the mixture from drying out.

Lightly mash the potato mixture with a fork to create a soft, rustic cream.

Bring a large pot of salted water to a boil.

Cook the 320 g calamarata pasta until al dente, then drain it.

Transfer the drained pasta to the frying pan and toss it with the potato sauce.

Add the 30 g grated Parmesan cheese and toss until evenly coated.

Taste the pasta and adjust the salt before serving.