Pasta e Patate | Authentic Italian 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.

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: