Italian Pasta with Potatoes (Pasta e Patate)

Italian pasta and potatoes in a bowl with a spoon

Italian Pasta with Potatoes (Pasta e Patate)

With a handful of simple and budget friendly ingredients, this classic Italian soup is warm, inviting, and deliciously comforting. Enjoy Pasta e Patate (pasta with potato) and get a taste of Nonna’s homemade cooking!

Course Pasta, Soup

Cuisine Italian

Prep Time 20

Cook Time 30

Servings people

Calories 555kcal

Author Pina Bresciani

Ingredients

1 teaspoon olive oil, plus more for garnish
.5 cups pancetta cut into small cubes
.5 cups yellow onion chopped
.5 cups celery chopped
.5 cups carrots chopped
2 sprigs rosemary one full sprig, and one sprig minced
2.5 cups russet potatoes small dice
1 tablespoon tomato paste
4 cups vegetable broth plus more if needed
130 grams pasta pasta mista or ditalini, or similar
.5 cups scamorza cheese (or provola cheese)
salt and pepper to taste

Instructions

Prepare the pancetta and vegetables - cut the pancetta into small cubes. Chop the onion, celery and carrots. Chop the potatoes into a small dice. Mince one sprig of rosemary (this should euqal about one teaspoon of minced rosemary)
To a pan or small pot, over medium heat, add the olive oil. Once it's heated through, add in the pancetta, saute until golden brown and crispy with the fat rendered out. This will take about 5 minutes. Add in the carrots, celery, and onion, along with one rosemary stem. Saute for an additional 5 minutes until tender.
Add in the diced potatoes along with the tomato paste. Saute the ingredients together until the potatoes slightly caramelize. The bottom of the pan will also start to brown from the potatoes and tomato paste. This will take about 5-10 minutes.
Add in the vegetable broth along with the salt and pepper. Only salt if needed. Scrape up the brown bits from the bottom of the pan - this will maximize flavor. Let the broth come to a boil.
Add the pasta to the pan and and cook until tender. When the pasta is closer to being cooked, you will have to stir more frequently, as it will start sticking to the bottom of the pan.
Remove the pan from the heat. Add the chopped rosemary along with more broth if needed. Stir in the scamorza until melted and creamy.
Plate the pasta and drizzle with olive oil. Sprinkle freshly grated parmesan cheese on top. Serve hot and enjoy!

Notes

If the vegetable broth you're using is salted, you may not have to add any salt. Between the pancetta, broth and cheeses, the dish may be salty enough on its own.
Ensure to slightly caramelize/brown the potatoes - this is what gives the dish tons of flavor!

Nutrition