Pasta e Patate | Italian One-Pot Pasta & Potatoes Recipe

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!

Pasta e Patate Recipe | Italian One-Pot Pasta & Potatoes

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!