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.
Pancetta Or Prosciutto End Olive Oil Yellow Onions Celery Garlic
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.
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.