Pasta e Patate alla Calabrese

Name: Pasta e Patate alla Calabrese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 500 g floury potatoes; 280 g tubetti or mixed short pasta (pasta mista); 40 g 'nduja (soft spreadable chilli salami); 1 piece red onion (ideally tropea); 45 ml Extra virgin olive oil; 150 g passata or chopped peeled tomatoes; 900 ml water or light vegetable stock; 6 g Fine sea salt; 40 g pecorino crotonese or mature pecorino

A comforting Calabrian one-pot dish of short pasta simmered gently with potatoes, sweet onion, tomato, and a fiery spoonful of 'nduja.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 485 kcal

Ingredients

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Servings

500 g floury potatoes — peeled and cut into 1.5 cm cubes
280 g tubetti or mixed short pasta (pasta mista) — dry short pasta shapes
40 g 'nduja (soft spreadable chilli salami) — spicy Calabrian cured pork paste
1 piece red onion (ideally tropea) — finely chopped
45 ml Extra virgin olive oil — robust southern Italian oil
150 g passata or chopped peeled tomatoes — for light colour and acidity
900 ml water or light vegetable stock — kept warm
6 g Fine sea salt — adjust to taste
40 g pecorino crotonese or mature pecorino — finely grated for serving

Equipment

•Heavy-based pot or Dutch oven
•Wooden spoon
•Chef's knife
•Ladle

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 18 g
carbs: 68 g
fibre: 6 g
protein: 14 g
calories: 485 kcal

Instructions

1
Warm the extra virgin olive oil in a heavy-based pot over medium heat.
2
Add the chopped red onion and fry gently for six minutes until soft, sweet, and translucent.
3
Stir in the 'nduja and break it apart with a wooden spoon until it dissolves into the warm oil.
4
Add the diced potatoes and stir well to coat every piece in the spiced red oil.
5
Pour in the tomato passata and half of the warm water, then bring to a steady simmer.
6
Cook uncovered for fifteen minutes until the potato edges soften and can be crushed with a fork.
7
Crush a few potato cubes against the side of the pot to thicken the cooking liquid.
8
Pour in the dry short pasta along with the remaining warm water and a generous pinch of salt.
9
Simmer gently, stirring frequently to prevent sticking, until the pasta is cooked al dente and the sauce is creamy.
10
Remove the pot from the heat and allow the dish to rest for three minutes.
11
Stir in half of the grated Pecorino Crotonese and ladle into warm shallow bowls.

Chef's tips

Cooking the pasta directly in the potato broth releases starch that creates an authentic, naturally creamy texture. If the stew becomes too dry before the pasta is cooked, add an extra splash of boiling water. Adjust the amount of 'nduja to match your heat preference.

Ingredient substitutions

'nduja → a pinch of hot Calabrian chilli flakes and 40g diced pancetta for a milder pork note
Pecorino Crotonese → mature Pecorino Romano or aged Parmigiano Reggiano
tubetti → ditalini, broken spaghetti, or traditional mixed short pasta shapes

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a saucepan over medium-low heat with a few tablespoons of warm water to restore its creamy consistency.

Common mistakes to avoid

•Boiling the pasta separately, which prevents the dish from forming its signature thick, starchy texture.
•Letting the pot run dry and scorch at the base during the final minutes of simmering.
•Cutting the potato cubes too large so they do not break down sufficiently into the sauce.

Serving suggestions

Serve hot in shallow ceramic bowls with an extra drizzle of raw olive oil.Dust with more freshly grated pecorino cheese and freshly cracked black pepper at the table.Accompany with thick slices of rustic crusty bread.