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