Pasta e Patate
Pasta e patate is one of those Italian recipes that feels humble in the best way. It tastes rich and comforting and it turns a few pantry staples into a bowl that always hits the spot.
Servings: 4
Equipment
- Skillet 12-Inch or Dutch Oven
- Pot to Cook Pasta
- Cheese Grater or Microplane
Ingredients
- 3 Ounces pancetta diced
- 1 yellow onion small, finely minced
- 4 Cloves garlic peeled and minced
- 4 Tablespoons extra-virgin olive oil
- 1 Teaspoon sea salt
- 1 Pinch chili flakes
- 2 Tablespoons tomato paste
- 2 russet potatoes medium, about 1 Pound or 3 Cups, peeled and cut into small cubes
- 2 ½ Cups hot water
- 5 Ounces short pasta such as radiatori, pasta mista or ditalini
- 3 Tablespoons Parmigiano-Reggiano cheese freshly grated
- black pepper freshly ground, to taste
Instructions
Brown the Pancetta
- Warm the olive oil in a skillet or pot over low heat.
- Add the pancetta and cook until it begins to render and turn lightly golden.
Add the Aromatics
- Stir in the onion and cook gently, stirring occasionally, for about 8 minutes until softened.
- Add the garlic and chili flakes and cook 1 minute.
- Stir in the tomato paste and cook 2 to 3 minutes until it darkens and thickens slightly.
Add and Cook the Potatoes
- Add the potatoes, stirring to fully coat them in the tomato mixture.
- Cook over low heat for about 5 minutes, keeping the potatoes from browning.
- Pour in 1 ⅔ Cups hot water, just enough to cover the potatoes.
- Add the salt and bring to a steady simmer over medium heat.
- Cook 14 to 16 minutes, stirring occasionally, until the potatoes are fork-tender.
Add and Cook the Pasta
- Add the remaining hot water and the pasta.
- Stir well and cook, partially covered, about 10 minutes until the pasta is al dente and the mixture thickens to a stew-like consistency.
Add the Cheese
- Remove from the heat and stir in the Parmigiano-Reggiano until melted.
- Adjust seasoning as needed.
Finish and Enjoy
- Spoon into warm bowls.
- Finish with a drizzle of olive oil and black pepper, then serve immediately.
Notes
Even potato pieces: Cut small, even cubes so they cook evenly and help thicken the broth.
Stir near the end: Stir more once the pasta goes in to prevent sticking.
Control the texture: Add hot water a splash at a time if it tightens before the pasta is tender.
Use a heavy pot: A Dutch oven heats evenly and helps prevent sticking.
Render the pancetta: Start low and slow so the fat releases and seasons the oil.
Soften the onion: Cook gently so it melts without browning.
Bloom garlic and chili: Cook briefly to flavor the oil without burning.
Caramelize tomato paste: Cook until darker to deepen flavor and cut raw sharpness.
Coat the potatoes: Stir in the tomato base before adding water for better flavor and creaminess.
Keep a steady simmer: Simmer steadily so potatoes turn tender and creamy without falling apart.
Cook pasta in the pot: Let the starch thicken the broth, adding hot water as needed.
Cover partway: Trap steam while still letting it reduce.
Adjust salt at the end: Taste after the cheese melts since potatoes soak up seasoning.
No lid workaround: Lower heat and stir more often to prevent sticking.
Stir near the end: Stir more once the pasta goes in to prevent sticking.
Control the texture: Add hot water a splash at a time if it tightens before the pasta is tender.
Use a heavy pot: A Dutch oven heats evenly and helps prevent sticking.
Render the pancetta: Start low and slow so the fat releases and seasons the oil.
Soften the onion: Cook gently so it melts without browning.
Bloom garlic and chili: Cook briefly to flavor the oil without burning.
Caramelize tomato paste: Cook until darker to deepen flavor and cut raw sharpness.
Coat the potatoes: Stir in the tomato base before adding water for better flavor and creaminess.
Keep a steady simmer: Simmer steadily so potatoes turn tender and creamy without falling apart.
Cook pasta in the pot: Let the starch thicken the broth, adding hot water as needed.
Cover partway: Trap steam while still letting it reduce.
Adjust salt at the end: Taste after the cheese melts since potatoes soak up seasoning.
No lid workaround: Lower heat and stir more often to prevent sticking.
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