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Italian   -   Pasta E Patate   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 2 Ounces Pancetta -- finely chopped
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 1 Small Carrot -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • 1 Pound Potatoes -- diced
  • 1 Clove Garlic -- finely chopped
  • 2 Cups Chicken Broth
  • Salt And Pepper -- to taste
  • 1 Can Plum Tomatoes -- diced
  • 1 Pound Tubetti -- or ditalini
  • 1/2 Cup Romano Cheese -- grated
Directions In large saucepan, cook pancetta in olive oil until lightly browned. Add onion, carrot, celery and parsley. Cook about 8 minutes. Stir in potatoes and garlic and cook for 2 minutes. Add broth, salt, and pepper. Bring to a simmer and cook for 15 minutes. Add tomatoes and cook for 10 minutes. Cook pasta as directed. Stir in pasta to the sauce, add water if necessary. Serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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