Italian Potato Pasta Recipe is a comforting Neapolitan classic made with cubes of potato, pasta mista, and salty pancetta. This hearty meal uses basic ingredients like celery, onion, and parmesan to create a thick, creamy texture without any actual cream.
The first time I made this, I tried to boil the pasta in a separate pot of water. Now I always cook the pasta directly in the potato base because the starch is what creates that silky sauce. If you cook them separately, the dish ends up thin and watery.
The parmesan rind is doing more work than you’d think in this pot. Without it, you lose that deep, savoury backbone that makes the broth taste like it has been simmering for hours. It’s the best way to use up those hard ends of cheese you usually throw away.
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- Italian Creamy Pea Pasta Recipe
- Homemade Italian Potato Gnocchi Pasta Recipe
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Italian Potato Pasta Recipe Ingredients
- 1 tbsp (15ml) extra virgin olive oil
- 100g (3.5oz) pancetta or smoked bacon, diced
- 1 medium onion, finely chopped
- 1 stick of celery, finely diced
- 1 small carrot, finely diced
- 500g (1lb 2oz) floury potatoes, peeled and cut into 1cm (1/2in) cubes
- 1 tbsp (15g) tomato purée
- 1 litre (1.75 pints) chicken or vegetable stock
- 1 piece of parmesan rind, about 5cm (2in) long
- 300g (10.5oz) pasta mista or broken dried spaghetti
- 50g (2oz) parmesan cheese, freshly grated
- 1 sprig of fresh rosemary
- Salt and pepper, to taste
How To Make Italian Potato Pasta Recipe
- Sauté the base: Heat the olive oil in a large heavy-based pot and fry the pancetta over a medium heat until the fat renders out and the meat turns golden. Add the chopped onion, celery, and carrot then cook for about 8 minutes until the vegetables are soft and the onion looks see-through.
- Add the potatoes: Stir in the potato cubes and the tomato purée, making sure everything is coated in the flavoured fat. Cook for 2 minutes whilst stirring constantly so the purée doesn’t burn on the bottom of the pan.
- Simmer the broth: Pour in the stock, add the rosemary sprig and the parmesan rind, and bring the mixture to a boil. Reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender enough to break apart with the side of a wooden spoon.
- Cook the pasta: Tip the pasta mista into the pot and stir well to make sure it doesn’t stick to the bottom. Let it simmer for 8 to 10 minutes or until the pasta is cooked but still firm, adding a splash of boiling water if the mixture looks too dry.
- Finish the dish: Remove the rosemary sprig and the parmesan rind from the pot before stirring in the grated parmesan cheese. Mix vigorously for a minute until the cheese melts and the sauce becomes thick and creamy, then season with salt and pepper to taste.
Recipe Tips
- Choose floury potatoes. Varieties like King Edward or Maris Piper work best because they break down slightly whilst cooking. This natural breakdown helps thicken the broth into a proper sauce rather than a clear soup.
- Save your cheese rinds. Keep leftover parmesan ends in a bag in the freezer specifically for this dish. They release a huge amount of flavour and salt as they simmer, providing a depth you cannot get from grated cheese alone.
- Use the right pasta. Pasta mista is traditional, but you can use any small shapes like ditalini or even broken pieces of spaghetti. Avoid very large shapes as they won’t cook evenly in the thick potato mixture.
- Check the liquid levels. Because you are cooking the pasta in the sauce, it will absorb a lot of the stock. Keep a kettle of hot water nearby and add a small splash if the pan starts to look like a dry mash before the pasta is ready.
- Let it rest. Turn off the heat and let the pot sit for 2 minutes before serving. This short rest allows the starch to settle and the flavours to meld, resulting in a much better texture.
What To Serve With Italian Potato Pasta
This is a very filling dish so you only need light sides like a crisp green salad or some steamed purple sprouting broccoli. A few slices of crusty sourdough bread are helpful for wiping up the last bits of starchy sauce from the bowl.
If you want more contrast, serve it with some bitter greens like rocket dressed in lemon juice. The acidity cuts through the richness of the potatoes and pancetta.
How To Store Italian Potato Pasta
Fridge
Store leftovers in an airtight container for up to 2 days. The pasta will continue to absorb moisture as it sits, so the dish will be much thicker the next day.
Reheat
Place the pasta in a small saucepan over a low heat and add a few tablespoons of water or stock. Stir gently until it is piping hot, making sure to loosen the sauce so it doesn’t stick to the pan.
Freeze
Freezing is not recommended for this recipe. Potatoes often turn grainy when frozen in liquid, and the pasta will likely become mushy once defrosted and reheated.
Italian Potato Pasta Recipe Nutrition Facts
Per serving (1 of 4): Calories: 540, Protein: 22g, Fat: 18g, Carbohydrates: 72g, Sugar: 6g, Sodium: 950mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
What can I use instead of pasta mista?
You can use any small dried pasta like ditalini, macaroni, or simply break long spaghetti into 2cm (1in) pieces by hand.
Can I make the Italian Potato Pasta Recipe vegetarian?
Yes, simply leave out the pancetta and use a vegetable stock along with a vegetarian hard cheese instead of parmesan.
Why is my sauce too thin?
If the sauce is watery, crush a few of the potato cubes against the side of the pot with your spoon to release more starch.
Can I use waxy potatoes instead?
Waxy potatoes like Charlotte will stay whole, so you won’t get the same creamy texture that floury potatoes provide.
Try More Recipes:
- Stanley Tucci Italian Cacio e Pepe
- Italian Tuna Pasta With Olives And Capers
- Authentic Italian Seafood Pasta With Clams And Mussels Recipe
Italian Potato Pasta Recipe
Course: Italian Pasta Recipes, Dinner, MainCuisine: Italian4
servings15
minutes40
minutes540
kcalItalian Potato Pasta Recipe is a comforting Neapolitan classic made with cubes of potato, pasta mista, and salty pancetta. This hearty meal uses basic ingredients like celery, onion, and parmesan to create a thick, creamy texture without any actual cream.
Ingredients
1 tbsp (15ml) extra virgin olive oil
100g (3.5oz) pancetta or smoked bacon, diced
1 medium onion, finely chopped
1 stick of celery, finely diced
1 small carrot, finely diced
500g (1lb 2oz) floury potatoes, peeled and cut into 1cm (1/2in) cubes
1 tbsp (15g) tomato purée
1 litre (1.75 pints) chicken or vegetable stock
1 piece of parmesan rind, about 5cm (2in) long
300g (10.5oz) pasta mista or broken dried spaghetti
50g (2oz) parmesan cheese, freshly grated
1 sprig of fresh rosemary
Salt and pepper, to taste
