Pasta and Potatoes is a timeless Italian weeknight meal. It's the quintessential poor man's pasta, with every bite carrying a rustic and nostalgic charm. It's an old-world recipe, hearty and filling, made with ingredients you'll always find in the pantry.
Serve this simple Italian classic with Italian Chicken Cutlets or Classic Pork Chop Milanese.
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Why You'll Like This Recipe
Pasta and Potatoes is a classic Italian Pasta, perfect for family meals when you're in a time crunch. Here's why your family will love it.
- It's easy to make and it's done in under an hour
- It's delicious and filling and will give you that nostalgic feeling while enjoying dinner.
- It's affordable and budget-friendly, using pantry staples like leftover pasta and potatoes.
- Cooked in one-pot, saving time on dishes and cooking.
- Flavorful and perfect to serve with other easy proteins like Italian Cast Iron Pork Tenderloin or Cast Iron Chicken Breast.
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Ingredient Notes and Substitutions
- Pancetta. Pancetta provides all the oil we need for this recipe. You can substitute guanciale or skip it altogether. If you skip the pancetta, saute the onion and garlic in 2 tablespoon of olive oil.
- Potatoes. Russet potatoes are best for this dish because they release a lot of starch and make the tomato sauce creamy.
- Pasta. I use whatever assorted pasta I have remaining in the pantry. Usually, whatever is left at the bottom of the boxes.
- Parmigiana. Substitute with pecorino romano or grana padano. Parmigiana adds salt and creaminess to the pasta.
*Please see the recipe card below for more information on the ingredients.
How to Make Pasta and Potatoes
Pasta and Potatoes, or in Italian, Pasta e Patate, is the perfect weeknight meal for kids or the whole family. I love to make this on Friday nights when we have nothing planned for dinner. It's easy, and everyone always enjoys this old-school pasta dish.
Step 1: Peel the potatoes, then chop them into ½-inch to 1-inch pieces.
Step 2: In a large saucepan, add pancetta, then raise the heat to medium. Slowly fry the pancetta to golden-brown, about 8 minutes. Always start with a cold pan.
Step 3: Stir in the chopped onion and saute until soft, about 5 minutes.
Step 4: Then stir in the minced garlic and saute for 2 more minutes.
Step 5: Stir in the tomato paste and saute for 3 minutes. Allow the tomato paste to caramelize and develop a fond on the bottom of the pan.
Step 6: Stir in the chopped potatoes until well coated.
Step 7: Pour in the stock, water, and salt, and bring to a simmer. Lower the heat to medium-low, cover, and simmer for 20 minutes. Open and stir occasionally to prevent the potatoes from sticking. They're done when you can use the back of a spoon to smash the potatoes.
Step 8: Add the pasta and mix well. Simmer uncovered for 15 minutes, stirring often, especially in the beginning, to prevent the pasta from sticking.
Step 9: Once the pasta has simmered for 15 minutes, the sauce will be thick and creamy. Stir well and turn off the heat.
Step 10: Stir in the parsley and parmesan and serve.
Serve pasta and potatoes on its own or with other Italian classics like Italian Chicken Cutlets, Classic Pork Chop Milanese, or Chicken Rollatini!
Pro-Tips
- Always fry pancetta starting from a cold pan. Raise the heat to medium and slowly fry the pancetta until golden-brown.
- Caramelize the tomato paste before adding the potatoes. Let it sit in the pan and it will intensify the tomato flavor.
- Potatoes and pasta have a tendency to stick to the pan. Stir often to keep them from sticking, especially when you first add the pasta.
Recipe FAQs
Yes, that's the best part about this dish! It's all done in one pot and cooked together, creating a glorious creamy pasta dish.
You could substitute mild Italian sausage or guanciale.
The dry peel on a russet potato will create a rough and dry texture in the pasta, but you need the starchiness of the russet to create the hearty creamy tomato pasta.
Quick and Easy Pasta Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Pasta and Potatoes (Pasta e Patate)
Equipment
- 1 large saucepan
Ingredients
- ¼ lb pancetta
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 russet potatoes, medium
- ½ lb assorted pasta
- 3 tablespoon tomato paste
- 1 cup water
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ cup parmesan, grated
- 2 tablespoon fresh parsley, chopped
Instructions
- In a large saucepan, add uncured pancetta, then raise the heat to medium. Slowly fry the pancetta to golden brown, about 8 minutes.
- Stir in the chopped onion to the pan, and saute until soft, about 5 minutes. Then stir in the minced garlic and saute for 2 more minutes.
- Stir in the tomato paste and saute for 3 minutes. Stir in the chopped potatoes until well coated.
- Pour in the stock, water, and salt, and bring to a simmer. Lower the heat to medium-low, cover, and simmer for 20 minutes. Open and stir occasionally to prevent the potatoes from sticking. They're done when you can use the back of a spoon to smash the potatoes.
- Add the pasta and mix well. Simmer uncovered for 15 minutes, stirring often to prevent the pasta from sticking. Stir in the parsley and parmesan and serve.
Notes
- Always fry pancetta starting from a cold pan. Raise the heat to medium and slowly fry the pancetta until golden-brown.
- Caramelize the tomato paste before adding the potatoes. Let it sit in the pan and it will intensify the tomato flavor.
- Potatoes and pasta have a tendency to stick to the pan. Stir often to keep them from sticking, especially when you first add the pasta.
Vinny says
A delicious weeknight classic. Pasta and potatoes is an old school one that makes dinner easy for mom and dad. We love this one!
Lina says
Pasta e patate was a staple in our home growing up. My parents were born and raised in a small town in Calabria, and you're right - this was typical cucina povera but oh so delicious! My Mamma would always use fresh dill in her recipe, was so so good! Yours looks great!