Neapolitan Pasta and Potato Stew

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A humble peasant dish from Naples, this one-pot stew combines starchy potatoes, short pasta, and pancetta in a rich tomato-tinged broth. It is the kind of warming, deeply satisfying bowl that Neapolitan families have simmered for generations. Spoon it hot, finish with a drizzle of olive oil and plenty of pecorino.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 5 gSugar
• 22 gProtein
• 890 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the soffritto base

• 3 tbsp extra-virgin olive oil
• 4 oz pancetta, diced
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery ribs, finely chopped
• 3 garlic cloves, minced

For the stew

• 2 tbsp tomato paste
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 6 cups low-sodium chicken broth or water
• 1 piece Parmesan rind (about 2 inches, optional)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing

• 8 oz short pasta such as tubetti, ditalini, or broken spaghetti
• 1/3 cup freshly grated Pecorino Romano, plus more for serving
• 2 tbsp chopped fresh flat-leaf parsley
• Extra-virgin olive oil, for drizzling

Directions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the pancetta and cook, stirring occasionally, until golden and crisp, about 5 minutes.
2. Add the onion, carrot, and celery and cook until softened and lightly golden, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Stir in the tomato paste and cook, stirring constantly, until it darkens and caramelizes slightly, about 2 minutes.
4. Add the potatoes, broth, Parmesan rind, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently until the potatoes are just fork-tender, about 12 minutes.
5. Remove and discard the bay leaf and Parmesan rind. Use the back of a spoon to lightly mash about a quarter of the potatoes against the side of the pot to thicken the broth naturally.
6. Add the pasta and simmer, stirring occasionally, until al dente, 8 to 10 minutes. If the stew thickens too much before the pasta is done, add a splash of hot water to loosen it.
7. Stir in the Pecorino Romano and parsley. Taste and adjust the salt and pepper.
8. Ladle into warm bowls, drizzle with olive oil, and pass more pecorino at the table.

Cook’s Notes

• For a creamier, silkier texture, mash roughly half of the potatoes before adding the pasta.
• The stew loosens as it cools; keep a small ladle of hot broth or water on hand to revive leftovers to the right consistency.
• Swap pancetta for guanciale for a more authentic Neapolitan flavor, or skip the cured meat entirely for a vegetarian version.
• A pinch of crushed red pepper flakes stirred in with the garlic adds gentle background warmth.
• Best eaten the day it is made, though leftovers keep refrigerated for up to 3 days.

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