• Pasta Grammar

Pasta e Patate | Authentic Italian Pasta & Potatoes Recipe

Updated: Oct 29, 2020

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.


Serves two.

For this recipe, you will need:

  • 200g (7oz) cassarecce or spaghetti broken into approximately 1 1/2-inch pieces

  • 2 small golden potatoes, peeled and cubed (1-inch pieces)

  • 1/4 yellow onion, diced

  • 1/4 cup diced celery

  • 1/2 large carrot, diced

  • 1/4 cup chopped pancetta (or thick bacon)

  • 5 cherry tomatoes (quartered) or 1 1/2 tbsp tomato paste

  • A chunk of Parmigiano cheese rind (optional)

  • 3 tbsp olive oil

  • A sprig of rosemary

  • Salt

  • Fresh black pepper


If using Parmigiano rind, scrape the surface clean with a sharp knife and cut into 1-inch cubes.




In a medium sauce pan, heat oil over medium/high and add onion, celery, carrot and pancetta. Sauté for 3-4 minutes. Add the potatoes and continue to cook for another 5 minutes, stirring frequently. Salt and pepper to taste.



Add the tomatoes or tomato paste, the Parmigiano rind, and a whole sprig of rosemary. Add water until the potatoes are submerged and bring to a boil. Partially cover and allow to simmer for 25-30 minutes. If the water evaporates/absorbs completely, add a little more as needed.



Add the pasta and more 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! Remove the rosemary and serve.


Buon appetito!


Watch the Pasta Grammar video where we make this recipe here:




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