Pasta e Patate (Neapolitan Pasta and Potatoes)
A thick, creamy Neapolitan one pot of potatoes and small pasta cooked in soffritto and stock, with potato starch making its own sauce.
Made with Soffritto and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a wide, heavy pan over a medium heat. Add your ready made soffritto (see the base recipe) and the tomato purée and cook for 4 minutes, stirring, until the purée darkens.
4 min - 2
Add the potatoes, rosemary and chilli flakes and stir for 2 minutes so the potato is coated.
- 3
Pour in most of your ready made vegetable stock (see the base recipe). Bring to the boil, then simmer for 12 minutes, until the potatoes are nearly tender.
12 min - 4
Crush a few potato cubes against the side of the pan with a spoon. This thickens the liquid.
- 5
Add the pasta and the rest of the stock. Cook for the time on the pasta packet, stirring often, until the pasta is just tender and the dish is thick and creamy. Add a little hot water if it gets too dry.
- 6
Take out the rosemary, season with salt and black pepper, rest for 3 minutes and top with the parsley and a drizzle of olive oil.
Tips
- Check the pasta packet. Dried pasta is usually egg free, but some brands are not.
- Grated parmesan or a smoked cheese rind is traditional. If you add them, the dish is no longer vegan.
- For a gluten free version use gluten free small pasta, which can break down faster, so add it 2 minutes later.
Storing and freezing
Eat soon after cooking, because the pasta keeps absorbing liquid. Keep leftovers in the fridge for up to 2 days, loosen with hot water and reheat until steaming hot all the way through.
Questions
Is pasta e patate vegan?
As written, yes. It uses vegetable stock, soffritto and olive oil with no dairy or egg. Traditional versions often add a cheese rind or parmesan, which you can add if you are not vegan.
Why is my pasta and potatoes too thick?
The pasta and potato keep absorbing stock as it stands. Stir in hot water or stock a splash at a time until it flows slowly off the spoon.
Which potatoes are best?
Use waxy or all rounder potatoes, such as Charlotte or Maris Piper in the UK. Floury varieties break down more and give a creamier, sloppier result.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.