1 kilograms of potatoes - Two jars of bald tomatoes (800 grams around) - 500 grams rigatoni pasta (it's a kind of pasta) - 200 grams caciocavallo (it's a cheese) - 200 grams smoked scamorza (another cheese near to mozzarella ) - 100 grams smoked bacon - onion (middle size) - 2 cloves of garlic - oil - pecorino and parmesan cheese.
Convert european unity of measure

Brown in a pot: onion, bacon and pepper with some oil. Add tomatoes, previously crushed with the tines of a fork, and leave all cook for an hour (middle fire).
Cut the potatoes (not too much thin), and boil in salty water. Add pasta the last five minutes and let it cook (it has to remain a littlebit hard tasting). Drain everything and season with tomato juice and the cheese.
Take an oven baking-pan and proceed in this way: -a first base of tomato juice with an hand of cheese
-add half pasta and potatoes
-add tomato and cheese, scamorza and caciocavallo (cutted thin)
-the remaining pasta and end with tomato and cheese.
Cook all in oven for 30 minutes at 220°.