Hearty Italian Pasta and Potatoes (Pasta e Patate): A Rustic One-Pot Comfort Meal
Pasta and Potatoes, or “Pasta e Patate” as it’s known in Italy, is more than just a simple dish; it’s a culinary embrace, a timeless Italian classic that has nourished families for generations. This quintessential poor man’s pasta embodies a rich history, offering a hearty and satisfying meal with every spoonful. Originating from Southern Italy, particularly Naples, this humble dish transforms basic pantry staples into a creamy, flavorful masterpiece, carrying both a rustic charm and a deep sense of nostalgia. It’s the kind of old-world recipe that feels like a warm hug, made with accessible ingredients you likely already have on hand.
Elevate this delicious and simple Italian classic by serving it alongside crispy proteins such as Italian Chicken Cutlets or Classic Pork Chop Milanese.
Why You’ll Love This One-Pot Pasta & Potatoes Recipe
Pasta and Potatoes (Pasta e Patate) is a beloved Italian pasta dish, perfectly suited for busy weeknights and satisfying family meals. Its simplicity, combined with its incredibly rich flavor profile, makes it an instant favorite. Here are just a few reasons why this recipe will earn a permanent spot in your cooking rotation:
- It’s incredibly easy to make and can be on your dinner table in under an hour. The straightforward steps and minimal fuss mean you can achieve authentic Italian flavors without spending hours in the kitchen, making it ideal for those hectic weeknights.
- This dish is both delicious and incredibly filling. The harmonious blend of tender potatoes, perfectly cooked pasta, and a savory tomato sauce creates a deeply comforting experience. Every bite evokes a nostalgic feeling, reminiscent of traditional Italian home cooking, providing a truly satisfying dinner.
- It’s highly affordable and budget-friendly, primarily utilizing humble pantry staples. You can easily use whatever leftover pasta shapes you have from previous meals, making it a fantastic way to minimize food waste and stretch your grocery budget without compromising on taste.
- Cooked entirely in one pot, this recipe significantly cuts down on cleanup time. The flavors meld beautifully as everything simmers together, creating a richer, more cohesive sauce that clings perfectly to every piece of pasta and potato. Less washing up means more time to enjoy your meal!
- Its robust and earthy flavors make it perfect to serve on its own as a vegetarian main course (if pancetta is omitted) or paired with other easy proteins like succulent Italian Cast Iron Pork Tenderloin or tender Cast Iron Chicken Breast. Its versatility ensures it complements a wide range of side dishes and main courses.
Essential Ingredient Notes and Smart Substitutions
Crafting the perfect Pasta e Patate relies on a few key ingredients, each playing a vital role in building its signature rustic flavor and creamy texture. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry or dietary preferences:
- Pancetta: This cured Italian pork belly is the flavor powerhouse of the dish. When rendered slowly, pancetta releases a beautiful, aromatic oil that forms the base for sautéing the vegetables, imparting a deep, savory, and slightly salty essence. You can successfully substitute guanciale for a richer, more traditional flavor, or use thick-cut bacon if pancetta is unavailable. For a vegetarian version, simply skip the pancetta and begin by sautéing the onion and garlic in 2 tablespoons of high-quality olive oil.
- Potatoes: The choice of potato is crucial for achieving the desired creamy consistency. Russet potatoes are highly recommended for this dish because of their high starch content. As they cook and break down, they release a significant amount of starch, naturally thickening the tomato sauce and creating that wonderfully smooth, hearty texture that defines Pasta e Patate. Waxy potatoes, like red or Yukon gold, will hold their shape more and won’t contribute as much starch to the sauce, resulting in a less creamy finish.
- Pasta: This is a fantastic recipe for using up various small pasta shapes you might have at the bottom of your pantry. Traditional choices include ditalini, tubetti, elbow macaroni, or even small broken spaghetti pieces. The key is to use small, short pasta shapes that can easily be stirred into the sauce and cooked along with the potatoes, allowing them to absorb all the rich flavors. Don’t be afraid to mix and match!
- Parmigiano-Reggiano: This iconic Italian hard cheese adds a wonderful depth of salty, umami flavor and contributes to the overall creaminess of the dish when stirred in at the end. Its distinct flavor is irreplaceable, but if you need a substitute, Pecorino Romano (which offers a sharper, saltier kick) or Grana Padano (a slightly milder alternative) are excellent choices. Always opt for freshly grated cheese for the best results.
- Tomato Paste: Often overlooked, tomato paste is a concentrated flavor booster. When sautéed and caramelized at the beginning of the cooking process, its natural sugars deepen and intensify, adding a rich, sweet, and complex tomato base to the sauce. Don’t skip this critical step!
- Onion and Garlic: These aromatic staples form the backbone of the flavor. Ensure your onion is finely chopped and sautéed until translucent to build a sweet foundation, and your garlic is minced and added towards the end of the sautéing process to prevent burning and preserve its pungent flavor.
- Chicken Broth & Water: A combination of broth and water is used to cook the pasta and potatoes. Chicken broth adds another layer of savory depth, while water ensures the consistency isn’t overly rich. Vegetable broth can be used for a vegetarian alternative.
- Kosher Salt: Essential for seasoning throughout the cooking process. Taste and adjust as needed, remembering that pancetta and Parmesan also contribute saltiness.
- Fresh Parsley: A final flourish of fresh, chopped parsley adds brightness and a hint of herbaceousness that cuts through the richness of the dish, providing a lovely contrast and visual appeal.
*Please refer to the detailed recipe card below for precise measurements and additional notes on the ingredients.
Mastering the Art of One-Pot Pasta and Potatoes (Pasta e Patate)
Pasta and Potatoes, or “Pasta e Patate,” is an absolute delight to prepare and even more so to eat. It’s the perfect weeknight meal, comforting and satisfying for kids and adults alike. I particularly enjoy making this dish on Friday nights when the week winds down, and we’re craving something hearty, easy, and full of old-school Italian charm. Follow these simple steps to create this incredible one-pot pasta dish:
Step 1: Prepare the Potatoes. Begin by peeling your russet potatoes, then chop them into uniform ½-inch to 1-inch pieces. Consistency in size is key here, as it ensures they cook evenly and break down at the same rate, contributing to that desired creamy texture. Set them aside.
Step 2: Render the Pancetta. In a large, heavy-bottomed saucepan or Dutch oven, add the pancetta to a *cold pan*. This is a crucial pro-tip: starting with a cold pan allows the fat to render out slowly and evenly, resulting in crispier pancetta and more flavorful fat. Raise the heat to medium and slowly fry the pancetta until it turns golden-brown and crispy, which should take approximately 8 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. If omitting pancetta, proceed to step 3 with 2 tablespoons of olive oil.
Step 3: Sauté the Aromatics. Add the chopped onion to the rendered pancetta fat (or olive oil) in the saucepan. Sauté until the onion is soft and translucent, which typically takes about 5 minutes. This gentle cooking brings out the natural sweetness of the onion, forming a flavorful base for the sauce.
Step 4: Add the Garlic. Next, stir in the minced garlic and continue to sauté for just 2 more minutes. Be careful not to burn the garlic, as this can make it bitter. You want it fragrant and slightly golden.
Step 5: Caramelize the Tomato Paste. Now, stir in the tomato paste and saute for about 3 minutes. This step is vital for depth of flavor. Allow the tomato paste to caramelize and lightly brown on the bottom of the pan, forming a fond (the delicious brown bits) that will add incredible richness to your sauce. This process intensifies the tomato’s sweetness and complexity.
Step 6: Coat the Potatoes. Add the chopped potatoes to the saucepan and stir them well until they are thoroughly coated with the caramelized tomato paste and aromatics. This ensures every potato piece is infused with flavor from the start.
Step 7: Simmer the Potatoes. Pour in the chicken stock, water, and season with salt. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the saucepan, and simmer for 20 minutes. It’s important to open the lid and stir occasionally to prevent the potatoes from sticking to the bottom of the pan and ensure even cooking. The potatoes are ready when they are fork-tender and you can easily use the back of a spoon to smash some of them against the side of the pot – this action helps create the creamy sauce.
Step 8: Cook the Pasta. Once the potatoes are tender, add your chosen pasta shapes to the pot and mix everything well. Continue to simmer uncovered for another 15 minutes, stirring often, especially during the initial few minutes, to prevent the pasta from sticking together or to the bottom of the pan. Keep an eye on the liquid; if the sauce becomes too dry, you can add a splash more hot water or broth. The pasta should be cooked al dente, and the sauce should start to thicken beautifully.
Step 9: Finish and Serve. After the pasta has simmered for 15 minutes, the sauce will have achieved a wonderful thick and creamy consistency thanks to the starch released by the potatoes. Give it a final good stir and turn off the heat.
Step 10: Garnish and Enjoy. Finally, stir in the fresh parsley and grated Parmesan cheese. Serve immediately, topped with the reserved crispy pancetta (if using) and an extra sprinkle of Parmesan. This dish is best enjoyed fresh off the stove.
Serve this comforting Pasta and Potatoes on its own for a simple yet satisfying meal, or complement it with other delightful Italian classics such as Crispy Italian Chicken Cutlets, Classic Pork Chop Milanese, or even tender Chicken Rollatini!
Pro-Tips for Perfect Pasta e Patate
Achieving the perfect creamy and flavorful Pasta e Patate is simple with these expert tips:
- Start Pancetta in a Cold Pan: For the best flavor and texture, always fry pancetta starting from a cold pan. This allows the fat to render slowly and thoroughly as the pan heats up. Raise the heat to medium and slowly fry the pancetta until it reaches a beautiful golden-brown crispness, typically about 8 minutes. This technique extracts maximum flavor and yields perfectly crispy bits.
- Caramelize the Tomato Paste: This step is a game-changer for the depth of your sauce. Before adding the potatoes, let the tomato paste sit in the hot pan for a few minutes, stirring occasionally, until it darkens slightly and develops a rich aroma. This caramelization process intensifies the tomato flavor, making it sweeter and less acidic.
- Stir Frequently to Prevent Sticking: Both potatoes and pasta are prone to sticking to the bottom of the pan, especially in a creamy, starchy sauce. To prevent this, stir often throughout the cooking process, particularly when the pasta is first added. Regular stirring ensures even cooking, prevents scorching, and helps distribute the starches for a consistently creamy sauce.
- Adjust Liquid as Needed: The amount of liquid absorbed by the pasta and potatoes can vary based on their type and consistency. Keep an eye on the sauce throughout simmering. If it appears too thick or the pasta isn’t fully submerged, don’t hesitate to add an extra splash of hot water or broth, a quarter cup at a time, until the desired consistency is reached.
- Taste and Season Along the Way: Seasoning is key to a well-balanced dish. Taste the sauce after the potatoes have simmered and again after the pasta is cooked. Adjust the salt and pepper as needed. Remember that Parmesan cheese will add additional saltiness when stirred in at the end.
Recipe FAQs for Pasta and Potatoes
Absolutely, that’s one of the best and most beloved aspects of this traditional Italian dish! Everything is cooked together in a single pot, which not only simplifies cleanup but also allows the starches from the potatoes to naturally thicken and bind with the pasta, creating an incredibly glorious and creamy sauce. This one-pot method is key to its rustic charm and deep, integrated flavors.
While pancetta provides a unique depth, you have several excellent options for substitution. Guanciale, a cured pork jowl, is a fantastic and traditional choice, offering a richer, more intense flavor. Mild Italian sausage, removed from its casing and crumbled, also works wonderfully, bringing a different savory note. For a lighter or vegetarian version, simply omit the meat and sauté your aromatics in high-quality olive oil.
Peeling the potatoes is crucial for the ideal texture of Pasta e Patate. The dry, tougher peel on russet potatoes, while fine for some dishes, would create a rough and undesirable texture in this creamy pasta. By removing the skin, you ensure that the potato breaks down smoothly into the sauce, contributing its essential starchiness to create that hearty, velvety, and incredibly creamy tomato pasta without any unpleasant fibrous bits.
Yes, absolutely! To make this dish vegetarian, simply omit the pancetta. Instead, start the recipe by sautéing the chopped onion and minced garlic in 2-3 tablespoons of good olive oil until soft and fragrant. You’ll still achieve a rich and flavorful pasta and potato dish that’s incredibly satisfying.
Leftover Pasta e Patate can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, the pasta and potatoes will have absorbed more liquid and might be thicker. To bring it back to a creamy consistency, gently reheat it on the stovetop over medium-low heat, adding a splash of chicken broth or water as needed, stirring frequently until warmed through and creamy again.
More Quick and Easy Pasta Recipes to Love
If you enjoyed the simplicity and flavor of this Pasta e Patate, you’ll love exploring these other delicious and convenient pasta dishes perfect for any day of the week:
- 15-Minute Spaghetti with Garlic and Oil
- Sausage and Fennel Pasta
- Creamy Chicken Parmesan Pasta
- Pasta with Peas and Pancetta
Please leave a comment and a star rating below in the recipe card! We love to hear what you think of our recipes and how they turned out for you. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations!
📖 Recipe
Pasta and Potatoes (Pasta e Patate) – A Classic Italian Comfort Dish
Vincent DelGiudice
Pin Recipe
Equipment You’ll Need
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1 large saucepan or Dutch oven
Ingredients for Pasta e Patate
- ¼ lb pancetta, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and chopped into ½-1 inch pieces
- ½ lb small assorted pasta shapes (e.g., ditalini, tubetti)
- 3 tablespoon tomato paste
- 1 cup water
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon kosher salt, or to taste
- ½ cup parmesan, freshly grated, plus more for serving
- 2 tablespoon fresh parsley, chopped, plus more for garnish
Step-by-Step Instructions
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In a large saucepan or Dutch oven, add the diced uncured pancetta to a cold pan. Raise the heat to medium and slowly fry the pancetta until it is golden brown and crispy, which should take about 8 minutes. Remove the crispy pancetta and set it aside, leaving the rendered fat in the pan. (If making vegetarian, skip pancetta and add 2 tbsp olive oil.)
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Stir the chopped onion into the pan and sauté until it becomes soft and translucent, typically around 5 minutes. Then, stir in the minced garlic and continue to sauté for an additional 2 minutes until fragrant. Be careful not to burn the garlic.
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Stir in the tomato paste and sauté for 3 minutes, allowing it to caramelize slightly and deepen in flavor. Add the chopped potatoes to the pan and stir well until they are evenly coated with the tomato mixture.
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Pour in the chicken broth, water, and add the kosher salt. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes. Stir occasionally to prevent the potatoes from sticking to the bottom. The potatoes are done when they are tender enough to be easily mashed with the back of a spoon.
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Add the pasta to the pot and mix well with the potatoes and sauce. Continue to simmer uncovered for about 15 minutes, stirring often (especially at the beginning) to prevent the pasta from sticking. Once the pasta is al dente and the sauce is thick and creamy, turn off the heat. Stir in the chopped fresh parsley and grated Parmesan cheese. Serve immediately, garnished with the reserved crispy pancetta and extra Parmesan.
Chef’s Notes
- Always fry pancetta starting from a cold pan. This ensures the fat renders slowly and thoroughly, resulting in crispier pancetta and a more flavorful cooking base. Raise the heat to medium and slowly fry until golden-brown.
- Caramelize the tomato paste before adding other liquids. By allowing it to sauté and brown for a few minutes, you intensely develop its flavor, making the sauce richer and sweeter.
- Potatoes and pasta, especially in a starchy sauce, have a tendency to stick to the bottom of the pan. Stir often to keep them from sticking and to ensure even cooking, particularly after you first add the pasta.
- Adjust the liquid as needed. Different pasta types and potato varieties can absorb liquid differently. If your sauce looks too thick during cooking, add a little extra hot broth or water until you reach your desired consistency.
- Don’t forget to taste and adjust your seasoning throughout the cooking process. The saltiness from pancetta and Parmesan means you might need less added salt than you think.