This is a true (and rare) Italian “one-pot” pasta dish, and an excellent way to use that Parmigiano cheese rind you would otherwise throw away!
Watch the Pasta Grammar video where we make this recipe:
Serves 2.
For this recipe, you will need:
A chunk of Parmigiano cheese rind (optional)
3 tbsp olive oil
1/4 onion, diced
1 stalk celery, diced
1/2 large carrot, diced
1/4 cup chopped pancetta or thick bacon (optional)
1 dried chili pepper (optional)
1 large russet potato, peeled and cubed
Salt
Fresh black pepper
5 cherry tomatoes (halved)
200g (7oz) pasta mista (see video below) or cassarecce pasta
Grated Parmigiano-Reggiano cheese to taste (optional)
If using Parmigiano rind, scrape the surface clean with a sharp knife and cut into 1-inch chunks.
In a medium sauce pan, add the olive oil, onion, celery, carrot and pancetta over medium heat. If you like to spice things up, you can add a little chili pepper as well. Sauté for 3-4 minutes. Add the cubed potatoes and continue to cook for another 5 minutes, stirring frequently. Salt and pepper to taste.
Add the tomatoes and the Parmigiano rind. Fill the pot with warm water until the potatoes are submerged. Bring to a simmer, partially cover, and allow to cook for 25-30 minutes. If the water evaporates/absorbs completely, add a little more as needed.
Add the pasta directly into the pot and more warm water until the pasta is just barely submerged. Simmer for 10-12 minutes or until the pasta is al dente. Again, if the water burns off before the pasta is done, add a little more as needed. The result should be thick and creamy!
Turn off the heat, and stir in grated Parmigiano to taste. Serve hot or (better yet) reheat it in a pan the next day; see the video above! (And yes, you can eat that now deliciously gooey bite of Parmigiano rind).
Buon appetito!