Pasta and Potatoes is a winter dish, warm, substantial and very tasty, typical of Italian cuisine, in particular Neapolitan cuisine. A simple dish prepared with short or mixed pasta (pantry leftovers) that cooks slowly with potatoes; in this way it is imbued with all the aromas of the sautée, the stewed potatoes and the inevitable parmigiano rind! For a mouth-watering result: a creamy and tasty pasta and potatoes that perfectly envelops the sauce and is dense, one with the other ingredients!

Like any traditional recipe, there are different versions and regional variations. There are those who prepare it plain, those who prefer it more brothy, many add bacon to the sauté.

What I propose to you today is the original recipe from Karmen’s family, from near Benevento, a family preparation, handed down from grandmother to mother to daughter.

This is a quick and easy recipe that can be prepared in a short time.

I had heard a lot about it but I thought it was very heavy. From the first time I tasted it, I found it perfect as a dish for dinner or lunch during the cold winter days;

Pasta and potatoes are that treat that warms the heart .

INGREDIENTS

• 300 g =1 ½ cup of mixed pasta
• 500 g =17 oz of potatoes
• 10 cherry tomatoes (optional)
• 1 onion
• 1 stick of celery
• 1 carrot
• 60 g = 1 cup of diced pancetta (optional)
• 5 tablespoons of extra virgin olive oil
• 1 parmigiano rind
• salt
• black pepper
• 100 g =1 cup of smoked provola or scamorza

Prepare a traditional sauté:chop the onion, celery and carrot with a knife or mezzaluna.

If you want, add some cherry tomatoes

Then pour all the vegetables into a large pot that can subsequently contain the potatoes and pasta.

Place in the pan and pour two tablespoons of oil,

In the meantime, peel the potatoes, wash them and cut them into not too small cubes.

Add them to the pot with the vegetables

Cover with water.When they will be so soft that the fork goes through,go on with the other ingredients.Usually 20 minutes are necessary

Cut the parmigiano rind into small pieces

Add them to the  vegetable sautée

When they are softened, add the pasta.Let it cook for the usual time.(Read instruction on the box or taste it)

Cut the provola into small pieces.

The secret to beautifully creamy pasta and potatoes is to cook over a low heat, stirring slowly! once cooked al dente and perfectly mixed with the sauce; add the provola cubes as tradition dictates! which if you can’t find, you can replace with scamorza. The result is what you see: an amazingly delicious and enveloping pasta and potatoes with an indescribable creaminess!