Pasta and Potatoes is a classic Italian weeknight dish that never goes out of style. Often called a “poor man’s pasta,” it offers a warm, rustic flavor and comforting nostalgia. This simple, pantry-friendly recipe turns basic ingredients into a satisfying, hearty meal the whole family will enjoy.
Pair this straightforward Italian favorite with Italian Chicken Cutlets or Classic Pork Chop Milanese for a fuller meal.
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Why You’ll Like This Recipe
Pasta and Potatoes is an ideal choice when you need a quick, comforting dinner. It’s simple to make and hits all the right notes for family meals.
- Fast and straightforward: ready in under an hour.
- Hearty and satisfying with a nostalgic, homey flavor.
- Budget-friendly, using pantry staples and leftover pasta.
- Made in one pot, which saves time on both cooking and cleanup.
- Versatile—pairs well with simple proteins or a green salad to round out the meal.
Ingredient Notes and Substitutions
- Pancetta: Provides fat and flavor. You can use guanciale or omit cured pork entirely—if you omit it, sauté the onion and garlic in about 2 tablespoons of olive oil.
- Potatoes: Russets are preferred because their starch creates a creamy, slightly thickened sauce.
- Pasta: Use any short pasta or a mix of leftover pieces—this recipe is forgiving and works well with assorted shapes.
- Parmigiano: Adds saltiness and creaminess. Pecorino Romano or Grana Padano are good substitutes.
*See the recipe card below for exact quantities and details.
How to Make Pasta and Potatoes
Pasta e Patate is a comforting, old-fashioned pasta dish that’s perfect for busy weeknights. It’s simple to prepare and reliably pleasing to both kids and adults.
Step 1: Peel the potatoes and cut them into ½- to 1-inch pieces so they cook evenly.
Step 2: Place the pancetta in a large saucepan and start from a cold pan. Turn the heat to medium and slowly fry until the pancetta is golden-brown, about 8 minutes.
Step 3: Add the chopped onion and sauté until soft, about 5 minutes.
Step 4: Add the minced garlic and cook for another 1–2 minutes until fragrant.
Step 5: Stir in the tomato paste and cook for about 3 minutes, allowing it to caramelize and deepen in flavor.
Step 6: Add the chopped potatoes and toss to coat them thoroughly with the tomato mixture.
Step 7: Pour in the stock, add water and salt, and bring to a simmer. Reduce heat to medium-low, cover, and simmer about 20 minutes, stirring occasionally so the potatoes don’t stick. They’re ready when they break apart easily with the back of a spoon.
Step 8: Add the pasta, stir to combine, and simmer uncovered for about 15 minutes. Stir frequently at first to prevent the pasta from clumping or sticking to the pan.
Step 9: When the pasta has cooked and the sauce has become thick and creamy, remove the pan from the heat.
Step 10: Stir in chopped parsley and grated Parmesan, adjust seasoning if needed, and serve immediately.
Pro-Tips
- Always start frying pancetta in a cold pan and then raise the heat to medium—this renders the fat slowly and crisps the pieces evenly.
- Caramelize the tomato paste before adding the potatoes to deepen the tomato flavor and build a tasty fond on the pan.
- Stir frequently after adding pasta and potatoes to prevent sticking; they have a tendency to cling to the pan as they release starch.
Recipe FAQs
Yes—cooking them together in one pot creates the creamy, starchy sauce that defines the dish and keeps cleanup simple.
Guanciale or a mild Italian sausage work well. For a vegetarian version, omit the pork and use olive oil instead.
Peeling removes the drier skin that can create an uneven texture. The starchy flesh of a russet potato helps thicken the sauce while remaining creamy.
Quick and Easy Pasta Recipes
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15-Minute Spaghetti with Garlic and Oil
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Sausage and Fennel Pasta
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Creamy Chicken Parmesan Pasta
-
Pasta with Peas and Pancetta
Please leave a comment and star rating in the recipe card below if you try this. I enjoy hearing your feedback and seeing photos if you share them on social media.
Pasta and Potatoes (Pasta e Patate)
Vincent DelGiudice
Equipment
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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
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In a large saucepan, add uncured pancetta, then raise the heat to medium. Slowly fry the pancetta to golden brown, about 8 minutes.
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Stir in the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and sauté for 2 more minutes.
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Stir in the tomato paste and sauté for 3 minutes. Add the chopped potatoes and toss until they are well coated.
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Pour in the stock, water, and salt, and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally until the potatoes can be smashed with the back of a spoon.
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Add the pasta and mix well. Simmer uncovered for 15 minutes, stirring often to prevent sticking. Stir in the parsley and Parmesan, then serve.
Notes
- Always fry pancetta starting from a cold pan and render it slowly for best texture.
- Caramelize the tomato paste before adding potatoes to concentrate flavor.
- Stir often after adding pasta and potatoes to prevent sticking.
Nutrition
Carbohydrates: 69g
Protein: 19g
Fat: 16g