This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Pasta e Patate is one of the most simple, Italian comfort recipes that you can make. A light saffron and tomato broth is accented with onions, garlic, crispy prosciutto or pancetta and pecorino cheese. With only a few main ingredients and a large pot needed, it’s a heartwarming, aromatic and complete meal that you can have on the table quickly with little effort.
Hearty Pasta with Potatoes is a perfect weeknight meal as its prep and cooking time are minimal and it’s very uncomplicated to throw together at the last minute. For a few other quick and easy recipe ideas, check out Pasta with Broccoli, Pasta with Mushrooms, Peas and Prosciutto, Vodka Sauce with Fresh Tomatoes and Shrimp Scampi Pasta.
What Inspired this Recipe
Brothy Pasta e Patate (i.e., Italian Pasta with Potatoes) was a common dish in my house growing up. I like to think of it as part of a category of Italian and Italian-American dishes that I refer to as “soupy pastas”. In fact, like Pasta with Peas and Pasta with Chickpeas, it can be as liquid-y or as dry as you want, depending on your mood. It definitely straddles the line between “pasta” and “soup”.
Carbs with Carbs?
Yes. I get it–to many people, the idea of pairing pasta with potatoes comes as an unwelcome surprise.
But, this simple dish was born out of extreme frugality in the southern Italian province of Naples. It’s a tribute to the Italian belief that you should never throw food away and the talent for making something delicious out of the humblest of ingredients–here, the ultimate poor man’s vegetable–the potato.
Pasta and potatoes together was a favorite of poor peasants–a hearty food easy to cook and made of accessible and cheap ingredients–a.k.a., “cucina povera”. Not only was it food that was suitable for the cold winter months, but it was also a great opportunity to use leftovers that were too precious to throw away, such as extra potatoes, the rind of the cheese and the odds and ends of different pasta shapes.
Over the years, this recipe has evolved. Some say that the beauty of poor dishes is that they leave lots of room for imagination.
So, like many Italian recipes, there are lots of variations of pasta and potatoes, most notably regarding the amount of liquid and the inclusion of provola cheese, tomato and pork. Pasta e Patate can be as quick and simple as water + potatoes + pasta (with a little extra-virgin olive oil and pecorino thrown in for good measure).
I’ve taken a BIG liberty with this recipe’s humble origins and added a very non-cucina povera ingredient that I love very much and feel brings the dish to a whole new level: saffron. Referred to as “red gold” and hailed as the word’s most expensive spice, saffron is derived from the stigma of the crocus flower, hand-picked one-by-one. It has a subtly sweet, hard-to-pin-down “je ne sais quoi” fragrance and flavor and is a stunning ability to transform dishes, adding intense color as well. Although it is quite expensive, a little goes a long way!
Saffron or not, there is one thing for certain–pasta with potatoes is ITALIAN COMFORT FOOD through and through–a humble, yet beautiful, combination made especially for blustery, chilly days. I have a feeling that its aromas, flavors and textures will not disappoint you!
I hope you love this soothing recipe as much as I do and let it warm your soul. Mangia bene!
Ingredients for Pasta e Patate
To make Pasta e Patate, we’ll need the following ingredients:
- Potatoes: You really can use any type of potato that you want in this dish, but there are differences. The best potato to use is one with low starch and high moisture, which is your basic red or white (thin-skinned) potato. Yukon gold is a great option and you don’t have to peel it.
- Pasta: Use any small pasta here. In fact, pasta mista (“munnezzaglia” in the Neapolitan dialect), or mixed shapes of different pasta (i.e., the leftovers of pasta), is traditionally used in this dish and would create an interesting texture. I used farfalline because it’s what I had in my pantry. But, actually lots of small-to-medium-sized pastas work just fine in this dish, such as small shells, ditalini, orecchiette and even cavatelli.
- Prosciutto or Pancetta: Use either of these pork products in this dish. I happened to have a chunk of prosciutto ends that I picked up at a local Italian specialty store, so I diced it and sautéed it here, but pancetta (unsmoked Italian bacon) also works! Both add fat, flavor, saltiness and texture to the dish. I have had this dish throughout my life both with and without any pork in it and it is equally as delicious. Whether or not I use it really depends on my mood. Today, I’m in the mood for pork, so I used it.
- Tomato Paste: This gives the dish just the right amount of tomato flavor and, of course, some umami!
- Onions, Celery and Garlic: These aromatics are important components in building a strong base of flavor in many soups, and also add texture! Use as much or as little garlic as you like.
- Saffron: Saffron spice, the surprise ingredient in my version of this recipe, is actually the stigma of the crocus flower, hand-picked one-by-one. It has a subtly sweet, hard-to-pin-down “je ne sais quoi” flavor and is a stunning ability to transform dishes. Although it is quite expensive, a little goes a long way!
- Olive Oil: Used at the beginning of the cooking process to help the prosciutto/pancetta along, caramelize the tomato paste and sauté the aromatics. Use the great quality extra virgin olive oil to drizzle over the finished dish!
- Broth (chicken or vegetable or both): Homemade is always preferred. If purchased, I suggest a low- or no-sodium version. (Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product!) As this recipe has its roots in cucina povera, water is used in most recipes instead of broth, and that will definitely work, too.
- Pecorino or Parmigiano Cheese Rind Adds a savory depth and body to the broth.
- Pecorino Romano Cheese: Adds sharpness and saltiness to the finished soup–in a good way!
How to Make Pasta e Patate, with Pro-Tips!
Here are the main steps for how to make the One Pot Pasta with Potatoes:
- Prep and measure all ingredients. Then, cook the pancetta or prosciutto in olive oil in large pot or Dutch oven over medium heat until some of the fat has been rendered and the pieces have crisped up a bit.
- PRO TIP: If you don’t have pancetta or prosciutto ends, bacon is an acceptable substitute. And, you can easily make this soup vegetarian by omitting the pork.
- Add onions, celery and garlic. Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.
- Move onion mixture to one side of pot. Then add tomato paste and cook it for about 1 to 2 minutes. Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.
- Add remaining broth, potatoes (drain first if being held in water), cheese rind, saffron, salt, and black pepper and stir until all ingredients are well combined. Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally. Immediately reduce heat to a simmer and simmer, partially covered, for about 15 to 20 minutes, or until the potatoes have mostly softened, stirring frequently.
- Add the pasta, cook for about 5 minutes, then turn off the heat, cover and let it sit for 10 minutes undisturbed.
- Then, stir the mixture, adjust seasonings, and it’s ready to eat!
- PRO TIP: Like all soups that contain pasta, Pasta e Patate will thicken as it sits and, most likely absorb most or all of the liquid. I actually like the fact that this dish starts off as a soup, then turns into a brothless pasta. But, feel free to add additional broth or water if you prefer a brothier soup. Alternatively, use less pasta.
- Remove any remaining cheese rind and discard.
- Ladle soup into bowls and top with some pecorino cheese (or grated parmesan) and a drizzle of extra-virgin olive oil. That’s it!
- PRO TIP: Another serving option is to remove the pancetta or prosciutto from the pot after it crisps and use it to top off each individual bowl.
More Italian Comfort Food Favorites
If you love Italian comfort foods, here are a few more recipes to try out:
- Easy Pasta with Peas–a cucina povera classic!
- Pasta with Chickpeas–easy, humble, delicious
- Tuscan Vegetable and Bread Soup (Ribollita)–stick-to-your-ribs and full of flavor!
- Escarole and Beans (Greens and Beans)–hearty and nutritious!
- Pasta with Broccoli and Pecorino–a classic loved by all
Frequently Asked Questions
Here are answers to some frequently asked questions about this Italian Pasta with Potatoes recipe:
Pancetta and bacon are very similar and can generally be substituted for each other. They are both made from fatty pork bellies and have nearly identical textures. Their main difference lies in how they are prepared, seasoned and cured. Pancetta is made by seasoning a side of pork belly with salt and black pepper, then rolling it into a tight roll and wrapping it in a casing to hold its shape. Bacon, on the other hand, is made from pork belly sides that are first brined, then smoked; they, therefore, have a heavier, smokier flavor.
As bacon is more readily accessible than pancetta, you can substitute bacon in this dish. You may want to consider blanching it for about 60 seconds in boiling water first, though, to reduce its smoky flavor.
Yes. I have had this dish throughout my life both with and without a pork product and it is equally as delicious. So, you can definitely leave it out to make this recipe vegetarian.
Yes. Unused pancetta freezes really well for up to 3 months. Just wrap a few slices together (or about 1 cup of diced pancetta pieces) in individual packets so you only have to thaw the amount you need for future recipes.
If you like this recipe, check out Split Pea Soup with Ham and Potatoes.
Recipe Variations and Substitutions for Pasta e Patate
This Italian-inspired potato pasta combo is pretty perfect as is, but here are a few ideas for simple twists on this recipe:
- Keep it Simple! (and, vegetarian) This dish can be just as delicious without the pancetta/prosciutto, onions, celery, cheese rind and saffron. I like to use them, but feel free to try this dish without them!
- Make it Brothier: Make this hearty and thick soup brothier just by adding additional broth, to your liking.
- Likewise, if you prefer this to be more of a pasta dish as opposed to a soup, use less liquid!
- Make it Cheesier: A popular Neapolitan version of this recipe has shredded provolone (“provola”) cheese stirred into it for richness and a sharp flavor.
- Add More Meat: Pulled chicken, Italian sausage or mini-meatballs would be a great addition to this dish. All work wonderfully!
- Add Greens: Spinach, escarole and swiss chard would all add great flavor, texture and nutrition to this dish. Add them along with the pasta, if using.
- Make it Gluten-Free: Substitute gluten-free pasta for regular pasta.
- Make it Dairy-Free: Omit the cheese rind and the grated cheese at the time of serving for a delicious, dairy-free option.
- Another serving option is to remove the pancetta or prosciutto from the pot after it crisps and use it to top off each individual bowl.
Serving Suggestions and Storage
This pasta potato soup is definitely a complete meal. I suggest enjoying a large bowlful of it along with a simple green salad afterwards.
Alternatively, serve this soup as a first course in a smaller portion and follow it with a simple grilled chicken, salmon or steak, a plate of assorted Roasted Vegetables, Sautéed Broccoli Rabe or an entrée salad.
Store leftover Pasta e Patate in an airtight container in the refrigerator for up to 5 days. It will thicken and most likely absorb all of the liquid as it sits. You can either add water or broth to it, or just enjoy it as a brothless pasta dish at this point. Reheat it, covered, in a small skillet over medium low heat until heated through.
Soups with potatoes and pasta are not ideal for freezing. They can become grainy once defrosted. Having said this, I have frozen this Pasta with Potatoes, but it is important to manage your expectations and know that the texture may change.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes and Italian-American recipes!
If you’ve tried Pasta e Patate or any other recipe on the blog, please let me know how it went in the comments below — I love hearing from you!
You can also FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!
One Pot Pasta e Patate ~ Italian Pasta with Potatoes
Equipment
- 1 Dutch oven (or large pot)
- 1 Cheese grater (optional)
Ingredients
- ½ cup small diced pancetta or prosciutto end (about 6 ounces)
- 2 Tbsp olive oil
- 1 cup small diced yellow onions
- ½ cup small diced celery
- 1 Tbsp chopped garlic
- 2 Tbsp tomato paste
- 7 cups vegetable or chicken broth, preferable low- or no-sodium
- 1 pound Yukon gold or other waxy potatoes cut into ½-inch dice, held in cold water to prevent browning (no need to peel)
- 1 parmigiano or pecorino cheese rind
- 1 tsp saffron
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ½ pound small pasta (See Note.)
- Grated Pecorino Romano cheese for serving
- Extra virgin olive oil or serving
Instructions
- Prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Place diced pancetta or prosciutto and olive oil in large pot or Dutch oven over medium heat. Cook it for about 6 to 8 minutes, until some of the fat has been rendered and the pieces have crisped up a bit.½ cup small diced pancetta or prosciutto end, 2 Tbsp olive oil
- Add onions, celery and garlic. Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.1 cup small diced yellow onions, ½ cup small diced celery, 1 Tbsp chopped garlic
- Move onion mixture to one side of pot. Then add tomato paste and cook it for about 1 to 2 minutes. Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.2 Tbsp tomato paste
- Add remaining broth, potatoes (drain first if being held in water), cheese rind, saffron, salt, and black pepper and stir until all ingredients are well combined. Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally. Immediately reduce heat to a simmer and simmer, partially covered, for about 15 to 20 minutes, or until the potatoes have mostly softened, stirring occasionally. Remove any remaining cheese rind and discard.7 cups vegetable or chicken broth,, 1 pound Yukon gold or other waxy potatoes, 1 parmigiano or pecorino cheese rind, 1 tsp saffron, 1 tsp salt, ½ tsp black pepper
- Add the pasta, cook for about 5 minutes, then turn off the heat, cover and let it sit for 10 minutes undisturbed. Then, stir the mixture, adjust seasonings, and it’s ready to eat! (Use less pasta for a soupier dish.)½ pound small pasta
- Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil. Buon Appetito!Grated Pecorino Romano cheese, Extra virgin olive oil
Notes
- You can easily make this soup vegetarian by omitting the pancetta/prosciutto.
- Like all soups that contain pasta, Pasta e Patate will thicken as it sits and, most likely absorb most or all of the liquid. I actually like the fact that this dish starts off as a soup, then turns into a brothless pasta. But, feel free to add additional broth or water if a brothier soup is desired. Alternatively, use less pasta.
- Another serving option is to remove the pancetta or prosciutto from the pot after it crisps and use it to top off each individual bowl.
- Don’t forget to drizzle the finished dish with some grated pecorino cheese (or grated parmesan) and really good extra-virgin olive oil for an additional hit of flavor and richness.
- Any small pasta can be used here. In fact, pasta mista, or mixed shapes of different pasta, is traditionally used in this dish and would create an interesting texture. I used farfalline because it’s what I had in my pantry. But, actually lots of small-to-medium-sized pastas work just fine in this dish, such as small shells, ditalini, orecchiette and even cavatelli.
- Soups with potatoes and pasta are not ideal for freezing. They tend to become grainy once defrosted.
I prepared this pasta and potatoes recipe recently for a meatless dinner and it was so so good!😋 I used small shells for the pasta and a vegetable broth. We enjoyed it as a pasta and potatoes soup. I look forward to making it again with a chicken broth and pork. This is an easy but hearty and flavorful dish! Definitely use the saffron- so good!!
So glad you enjoyed the recipe and especially the saffron, Anne! I think it adds a little something!
This recipe is so delicious. Easy to make and great for a cozy night. It was even more delicious the next day when I had it for lunch. The flavors are all blended together and it’s more of a pasta dish this way. I added lots of grated cheese on it. !!!
This looks so good and perfect for January! I love adding cheese rind to soup!
This recipe reminds me so much of home. Love your version and it was so delicious. The family loved it and we will be making it again!