Creamy, tasty, and fragrant, the NEAPOLITAN PASTA AND POTATOES WITH PUMPKIN is a traditional first course of Italian cuisine, especially Neapolitan, but even tastier with the addition of this delicious seasonal ingredient. The pasta and potatoes with pumpkin and provola is a rich and flavorful winter dish, to be eaten hot, creamy, and stringy. Delicious pasta and potatoes with provola and pumpkin is a simple recipe made of humble ingredients but with a great final result. I love dishes like this, easy and quick to prepare, cooking the pasta with potatoes and pumpkin for a thick, creamy result, and with the addition of provola, stringy and tasty. Neapolitan pasta and potatoes with provola and pumpkin is the perfect first course to eat at lunch or dinner during the first cold autumn and winter days, to warm us up with a dish of ancient flavors and indescribable goodness! Let’s prepare this creamy pasta and potato soup together, follow me in the recipe, and you’ll taste the goodness!
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 sprig rosemary
- 3 tbsp tomato sauce
- 2 cups pumpkin (only the flesh)
- as needed water
- as needed salt
- as needed pepper
- 5 oz provola (or scamorza)
- 9 oz mixed pasta
- 2 lbs potatoes
Steps
To prepare pasta and potatoes with pumpkin, start by peeling, washing, and dicing the potatoes. Dice the already cleaned pumpkin too. Then move on to the sauté vegetables, cleaning and chopping them all: onion, celery, and carrot. Pour the extra virgin olive oil into a saucepan with the chopped vegetables and cook over low heat to soften the sauté.
Add the diced potatoes and pumpkin, add the rosemary and stir to flavor. Also add the tomato sauce, salt, pepper, and enough water to cover the vegetables, two fingers above them. Then bring everything to a boil, stirring occasionally.
When the potatoes and pumpkin are cooked, mash some of them along the edge of the pot with a wooden spoon, throw in the pasta, stir, add more salt and water, always two fingers above, and cook the pasta, stirring everything frequently.
While the pasta and potatoes are cooking, dice the provola. Once the soup is cooked, remove it from the heat, add the diced provola and stir to blend the cheese into the soup. If desired, you can also add grated Parmesan cheese. Let rest for five minutes and then serve the Neapolitan pasta and potatoes with pumpkin hot, creamy, and stringy.
… Vane’s Tips
The Neapolitan pasta and potatoes with pumpkin can be stored for 24 hours in the fridge.
Reheat before serving at the table.
You can use scamorza instead of provola.
You can use other types of soup pasta, such as ditalini or small tubes.
