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    Home » Ingredients » Starchy Vegetables

    One Pot Pasta And Potatoes Recipe

    Published: Jan 27, 2023 · Modified: Jul 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Pasta and potatoes pin
    Pasta and potatoes pin

    This Pasta and Potatoes recipe, Pasta and Patate, is the Neapolitan way of making a delicious meal using everything you have in your fridge or pantry. Besides pasta, potatoes, and stock, you can add any other vegetable, cheese, or meat you want to use up. It is a healthy, easy, and quick weekday meal you can make when you don't have a plan for dinner. Everything is cooked together in one pot in less than 30 minutes.

    pasta and potatoes with a fork holding a bite
    Jump to:
    • Ingredients
    • Instructions
    • How to serve it
    • Storage
    • Top tip
    • 📋Pasta and potatoes

    In Italy, we do not like to throw away food, so we are used to making a meal out of anything we have at home.

    This is one of the Cucina Povera recipes where anything can be used.

    Don't you hate it when pasta left in the box is not enough to make a meal, and you don't know what to do with it?

    This is when you can use them all, even if they are different sizes and cooking times.

    The pasta and the potatoes are cooked together, a technique similar to risotto called pasta risottata.

    If you thought pasta and potatoes could not go together because they are both starches, think again.

    The potatoes absorb the flavor of all the other ingredients, and the starch creates a smooth thick creamy sauce. A soup you can eat with your fork!

    This recipe is from my Neapolitan friend: Eliana De Matteis, and you can follow her on Facebook.

    For more pasta recipes with vegetables, you can find cavatelli and broccoli, zucchini recipe pasta and ricotta, and if you have leftover pasta, you can make fried pasta.

    You can also check potato gnocchi made from scratch in the web story: 9 Gnocchi Recipes Made From Scratch

    pasta and potatoes served on a plate topped with Parmesan

    Ingredients

    Some ingredients are the base for this recipe, while others are optional and replaceable.

    These are the ingredients I used:

    Base ingredients:

    • Pasta corta: it is best to use short (corta) pasta, not pastina. The pasta has to be the same size as the potato chunks so they make a balanced bite. In this recipe, I use orecchiette. Check the cooking time required for each pasta as it determines when the pasta will be added to cook together with the potatoes
    • Medium potatoes
    • Carrots, celery and onion
    • Homemade stock: you can use vegetable, chicken, or beef stock. The stock will be added gradually like in a risotto
    • Salt and pepper

    Optional and/or interchangeable ingredients:

    • White wine
    • Bacon; you can also use salami, leftover meat, chicken
    • Scamorza, mozzarella, provola or any other cheese you have in your fridge
    • Freshly grated Parmesan or Pecorino
    • Chili peppers, if you like it spicy

    See recipe card for quantities.

    ingredients with names for pasta and potatoes

    Instructions

    Making this one-pot recipe is easy, and we use a cooking technique called "pasta risottata". The pasta is cooked like risotto.

    Preparing the base with the potatoes

    Pour some olive oil into a large pasta pot

    Pour some olive oil into a large pasta pot

    Add diced carrot, celery and onion and stir fry to make a soffritto

    Add diced carrot, celery and onion and stir fry to make a soffritto

    Add the potatoes cut into small chunks

    Add the potatoes cut into small chunks

    Stir and add some white wine

    Stir and add some white wine

    Once the wine has evaporated, add some stock

    Once the wine has evaporated, add some stock

    The amount of stock you add should cover the base of the pan, not all the ingredients.

    The amount of stock you add should cover the base of the pan, not all the ingredients.

    Cover and let it simmer for 5 minutes

    Cover and let it simmer for 5 minutes

    Add salt to the potatoes

    Add salt

    Note: the cooking time of this phase depends on the pasta cooking time. The potatoes should cook within 20 minutes, while the pasta I am using requires 12 minutes. I, therefore, need to cook the potatoes 8 minutes before I add the pasta, so both pasta and potatoes are perfectly cooked at the same time

    Adding bacon and spices

    Add the bacon

    Add the bacon

    and the hot chili peppers, if you like them spicy

    and the hot chili peppers, if you like them spicy

    Stir and add more stock if needed. Simmer for two more minutes

    Stir and add more stock if needed. Simmer for two more minutes

    Add the pasta to the potatoes

    Add the pasta

    Cooking with the pasta

    Add more stock to ALMOST cover the pasta, do not submerge it

    Add more stock to ALMOST cover the pasta, do not submerge it

    Let it simmer covered for 13 minutes, stirring and adding more stock regularly

    Let it simmer covered for 13 minutes, stirring and adding more stock regularly

    Regularly add more stock

    Regularly add more stock

    and stir

    and stir

    Simmer covered

    Always simmer covered

     Taste the pasta and the potatoes

    Taste the pasta and the potatoes

    Adding the cheese

    Add the cheese to the pasta and potatoes

    Add the cheese

    Stir until the cheese is melted

    Stir until the cheese is melted

    How to serve it

    Once the pasta with potatoes is ready, serve it immediately while piping hot.

    Add some freshly grated Parmesan and black pepper.

    pasta and potatoes in a plate topped with Parmesan and a fork in the plate

    Storage

    It is best to eat this dish on the same day.

    The next day the pasta will get too soggy as it will absorb all the juices.

    In addition, cooked potatoes change the texture and taste the next day and will not be as soft and fluffy.

    However, if you cannot finish it and have leftovers, do not throw them away!

    You can store it in the fridge for up to 3 days in an airtight container; it is still safe to eat.

    pasta and potatoes in a plate topped with Parmesan

    Top tip

    • The pasta and the potatoes are cooked together in this recipe, a technique similar to risotto called pasta risottata.
    • Some ingredients are the base for this recipe, while others are optional and replaceable.
    • You can use up ingredients you have in your fridge and pantry
    • You can also use mismatched pasta
    • Check the cooking time required for each pasta as it determines when the pasta will be added to cook together with the potatoes
    • The potatoes should cook within 20 minutes, while the pasta I am using requires 12 minutes. I, therefore, need to cook the potatoes 8 minutes before I add the pasta, so both pasta and potatoes are perfectly cooked at the same time
    • It is best to eat this dish on the same day. The next day the pasta will get too soggy as it will absorb all the juices. However, if you cannot finish it and have leftovers, do not throw them away! You can store it in the fridge for up to 3 days in an airtight container; it is still safe to eat.

    If you are making any of this pasta and potatoes, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Pasta and potatoes hold on a fork

    📋Pasta and potatoes

    5 from 1 vote
    Laura Tobin
    Servings 6 people
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This Pasta and Potatoes recipe, Pasta and Patate, is the Neapolitan way of making a delicious meal using everything you have in your fridge or pantry. Besides pasta, potatoes, and stock, you can add any other vegetable, cheese, or meat you want to use up. It is a healthy, easy, and quick weekday meal you can make when you don't have a plan for dinner. Everything is cooked together in one pot in less than 30 minutes.
    Prevent your screen from going dark

    Equipment

    • Pasta pan 8-Quart 3-Piece
    • Wooden Turner Set

    Ingredients
     

    Base ingredients

    • 10 oz pasta corta
    • 5 medium potatoes
    • 2 carrots
    • 2 stalk of celery
    • 1 onion
    • 6 cups homemade stock salted
    • 3 tablespoon olive oil
    • 1 teaspoon salt

    Optional and substitutable

    • ½ cup white wine
    • 5 oz bacon you can also use salami, leftover meat, chicken
    • 5 oz scamorza or mozzarella use any cheese you want to use up
    • ½ cup freshly grated Parmesan or pecorino
    • 2 Hot chili peppers if you like it spicy

    Instructions
     

    Preparing the base with the potatoes

    • Pour some olive oil into a large pasta pot
      3 tablespoon olive oil
    • Add diced carrot, celery and onion and stir fry to make a soffritto
      2 carrots, 2 stalk of celery, 1 onion
    • Add the potatoes cut into small chunks
      5 medium potatoes
    • Stir and add some white wine
      ½ cup white wine
    • Once the wine has evaporated, add some stock
      6 cups homemade stock
    • The amount of stock you add should cover the base of the pan, not all the ingredients.
    • Cover and let it simmer for 5 minutes
    • Add salt
      1 teaspoon salt

    Adding bacon and spices

    • Add the bacon
      5 oz bacon
    • and the hot chili peppers, if you like them spicy
      2 Hot chili peppers
    • Stir and add more stock if needed. Simmer for two more minutes

    Adding the pasta

    • Add the pasta
      10 oz pasta corta
    • Add more stock to ALMOST cover the pasta, do not submerge it
      6 cups homemade stock
    • Let it simmer covered for 13 minutes, stirring and adding more stock regularly
    • Regularly add more stock and stir
      6 cups homemade stock
    • Always simmer covered
    • Taste the pasta and the potatoes

    Adding the cheese

    • Add the cheese
      5 oz scamorza or mozzarella
    • Stir until the cheese is melted

    Serve

    • Serve it immediately while piping hot with some freshly grated Parmesan
      ½ cup freshly grated Parmesan

    Video

    Notes

    • The pasta and the potatoes are cooked together in this recipe, a technique similar to risotto called pasta risottata.
    • Some ingredients are the base for this recipe, while others are optional and replaceable.
    • You can use up ingredients you have in your fridge and pantry
    • You can also use mismatched pasta
    • Check the cooking time required for each pasta as it determines when the pasta will be added to cook together with the potatoes
    • The potatoes should cook within 20 minutes, while the pasta I am using requires 12 minutes. I, therefore, need to cook the potatoes 8 minutes before I add the pasta, so both pasta and potatoes are perfectly cooked at the same time
    • It is best to eat this dish on the same day. The next day the pasta will get too soggy as it will absorb all the juices. However, if you cannot finish it and have leftovers, do not throw them away!You can store it in the fridge for up to 3 days in an airtight container; it is still safe to eat.

    Nutrition

    Calories: 613kcalCarbohydrates: 75gProtein: 22gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 40mgSodium: 1798mgPotassium: 1077mgFiber: 7gSugar: 8gVitamin A: 4284IUVitamin C: 59mgCalcium: 265mgIron: 3mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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