Potato and Prosciutto Pasta

Potato and prosciutto pasta is a comforting one-pot dish enriched with rich and inviting flavors. Here’s the recipe:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 2 medium potatoes, peeled and cut into cubes
• 150 g of cooked ham, cut into cubes
• 1 small onion, chopped
• 80 g of grated Parmesan
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water as needed
• Chopped parsley (optional)

Preparation

1. In a large pot, heat the extra virgin olive oil and sauté the chopped onion until it becomes translucent.
2. Add the cubed potatoes and let them brown for a few minutes, then cover them just with vegetable broth or water and let cook until they start to become tender.
3. Add the cubed cooked ham, let it flavor for a minute and then add the pasta. Make sure there is enough broth or water to cook the pasta; the liquid should cover all the ingredients.
4. Cook over medium-low heat, stirring occasionally, until the pasta is al dente and most of the broth has been absorbed.
5. Adjust salt and pepper, then sprinkle with grated Parmesan and mix well.
6. If desired, you can add chopped parsley for a touch of freshness.
7. Serve hot and, if you like, with an extra pinch of Parmesan.

Trivia

This dish is a variant of traditional pasta and potatoes, enriched with the intense flavor of cooked ham. It’s a great way to use up leftover ham that might be left in the house. In some Italian regions, it’s customary to also add some cubed mozzarella or scamorza, which make the dish even more stringy and delicious.