Pasta With Potatoes
I am a big fan of one-pot wonders or one-pan wonders, primarily because of the fact that I am very lazy and like having as few dishes to clean as possible.
Today I’m going to show you how to make a very easy Neapolitan pasta dish that is both delicious and is perfect for a cold winter’s day, and that is pasta with potatoes or pasta e patate. Creamy, cheesy, hearty, and full of flavor, this humble Italian dish is a great way to take pasta night to the next level, and is incredibly easy to make. Best part is that it can be made using one pan.
You can forget about macaroni and cheese entirely once you’ve tried this pasta e patate.
Pasta With Potatoes
Serves 2
4 ounces of pancetta, diced
Olive oil
1 small onion, diced
1 carrot, diced
1 stalk of celery, diced
8 ounces of grape/cherry tomatoes, cut in half
2 russet potatoes, peeled then cut into 1-inch chunks
4 cups of low sodium vegetable broth, divided
Salt
8 ounces of small pasta (rotini, campanelles, shells, or a mix.)
4 ounces of smoked scamorza cheese*, diced
Grated parmesan cheese for topping
*Scamorza is a cow's milk cheese made by allowing the cheese curds to soak in its own whey for several hours to allow acidity and flavor to develop. Big cheese shops and some grocery stores should supply it, but smoked provolone or smoked gouda will be just as good.
In a wide saucepan, heat up the pancetta with a bit of olive oil over medium-low heat until browned and slightly crisp.
Increase the heat to medium, then add the onion, carrot, celery, and tomatoes then cook for about 2 minutes, or until the veggies start to brown.
Add the potatoes, veggie broth, and a pinch of salt. Bring the liquid to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are almost tender.
Add the pasta and cook for another 9 minutes or until the pasta is tender.
Remove the pot from the heat, then add the smoked cheese and stir for about 2 minutes or until the cheese is melted. Season with salt, then divide everything among two bowls and top with grated parmesan.
In all honesty, you need to make this dish ASAP. What I love is how the cheese melts and blends with the starch from the pasta and the potatoes to create a velvety, creamy texture. It is very fast and easy to make.
