Pasta Patate e Provola: A Creamy and Smoky Italian Comfort Dish

This Pasta Patate e Provola (Pasta with Potatoes and Provola Cheese) is a dish that soothes the soul and brings together the humble ingredients of pasta, potatoes and smoked provola cheese into a creamy, indulgent meal.

It is a Campania classic, perfect for any occasion.

Why you will love this recipe

• Simple ingredients, bold flavor: Smoked provola transforms basic ingredients into a gourmet treat.
• Comfort Food at its best: creamy, flavorful and hearty, it’s perfect for chilly evenings or a satisfying family dinner.
• A one-pot wonder: Fewer dishes to clean and maximum flavor absorption because the pasta cooks along with the potatoes.

Cooking Time and Servings

• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• Pasta: 14 oz (400 g) (e.g., ditalini, penne, or small pasta shapes)
• Potatoes: 4–5 medium, peeled and diced
• Smoked provola cheese: 1 cup (150 g), diced
• Onion: 1 small, finely chopped
• Extra virgin olive oil: 2 tablespoons
• Celery stalk: 1/4 cup, finely chopped
• Carrot: 1/4 cup, finely chopped
• Broth or water: 6 cups (1.5 liters)
• Rosemary: 1 sprig, fresh
• Black pepper: To taste
• Salt: To taste
• Grated cheese (optional): Pecorino Romano or Parmigiano Reggiano

Step-by-Step Instructions

1. Prepare the Base

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
2. Add the finely chopped onion, celery, and carrot.
3. Sauté for about 5 minutes until the vegetables soften and turn golden brown.

2. Cook the Potatoes

1. Add the diced potatoes to the pot and stir to coat them in the oil and vegetable base.
2. Pour in enough water or vegetable broth (about 6 cups) to fully cover the potatoes.
3. Season with a pinch of salt.
4. Simmer over medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender and slightly breaking apart.

3. Cook the Pasta

1. Add the pasta directly to the pot with the potatoes.
2. If needed, add more broth to maintain a creamy consistency (the dish should not be too brothy).
3. Stir occasionally to prevent the pasta from sticking to the bottom.
4. Cook until the pasta is al dente, following the package instructions.

4. Add the Provola Cheese

1. Once the pasta is cooked, remove the pot from the heat.
2. Stir in the diced smoked provola cheese.
3. Allow the cheese to melt into the hot pasta and potatoes, creating a creamy texture.

5. Season and Garnish

1. Add the fresh rosemary sprig and a generous amount of freshly ground black pepper.
2. Adjust the salt to taste.

6. Serve

1. Serve the Pasta Patate e Provola hot.
2. For an extra burst of flavor, sprinkle with grated Pecorino Romano or Parmigiano Reggiano cheese.

Nutritional Facts (Per Serving)

Tips for Success

1. Choose the Right Pasta: Small pasta shapes like ditalini or mezze maniche work best to capture the creamy sauce.
2. Achieve the Right Texture: Mash a few potato pieces with a spoon while cooking to make the dish extra creamy.
3. Don’t Skip the Provola: The smoked flavor is key; if unavailable, use smoked mozzarella as a substitute.
4. Customizations: Add pancetta for an extra savory kick, or substitute broth for water to enhance the overall flavor.

Enjoy this warm, comforting taste of Campania with every bite of Pasta Patate e Provola! 🥔🍝🧀