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Pasta and Potatoes (Pasta e Patate)
Pasta e patate is classic Italian comfort food, a stewy combo of tender potatoes that have been simmered until they begin to break down, creating a velvety sauce for the pasta that cooks right in the mix. We learned several versions on a recent visit to southern Italy; our recipe combines the qualities we liked in those, and includes beans (canned, for convenience). Roman beans, which are firm yet creamy, also are known as borlotti or cranberry beans; if not available, look instead for pink beans. If you have a piece of Parmesan rind, toss it into the pot; it will infuse the stew with umami and an extra layer of flavor. Italians typically cook a mix of dried pasta shapes into this dish—it’s a way to use up odds and ends in the pantry—so feel free to add whatever you like, though short, smallish shapes are best.
6
Servings
Tip
Don’t use Yukon Gold or waxy potatoes for this. High-starch russets are best because they break down more readily. When stirring, don’t fret if the potatoes begin to break apart. This helps the consistency of the stew.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
small yellow onion, finely chopped
Directions
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01In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrot, and celery; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and red pepper flakes; cook, stirring, until fragrant, 30 seconds. Stir in the wine and cook until the liquid has evaporated, about 2 minutes.
Reviews
July 26, 2025
Better than I expected!
A simple recipe but all of the elements come together in a surprisingly flavorful and delightful dish. Note that I cooked the beans from dry and subbed the bean broth for water.
May 29, 2024
My additions
I also added some pancetta and tomato paste to the mirepoix mixture, along with a finely chopped bell pepper.
April 12, 2024
This came out great!
This was a great stew. It cooked up quick and while it was hardy it was not super heavy. I went heavy on the red pepper flakes and black pepper. Don’t skip the parm rind.
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