Not all recipes are born from a planned shopping trip. This homestyle pasta with leeks and potatoes, for example, took shape from what was in the fridge: a few simple ingredients (the kind we often have at home) put together with a pinch of imagination. There are soft leeks, golden pan-fried potatoes and a light sauce that coats the pasta without overwhelming it. I also used the green shoots of an onion. Instead of throwing them away, I finely sliced them and added them raw to give freshness and colour. That’s the beauty of home cooking: adapt, reuse, use what you have. The result is a simple, budget-friendly and tasty recipe, perfect for an everyday lunch, perhaps when you haven’t been shopping but still want something good. Save it! It may come in handy more often than you think.
More pasta recipes you might enjoy:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta with leeks and potatoes
- 11 oz rigate mezze maniche pasta
- 1 1/3 cups leek (weight net of waste)
- 12 oz potatoes (weight net of waste)
- 1/3 cup tomato purée
- 3.5 oz smoked pancetta (diced)
- green onion shoots (or chives)
- potato seasoning
- vegetable broth (or pasta cooking water)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Frying pan
- 1 Kitchen spatula
- 1 Large pan
Preparation of pasta with leeks and potatoes
Clean the leek by removing the darker green top, the outer sheath and the roots. Wash it thoroughly, then slice into rings.
Peel the potatoes, wash them and cut them into small dice.
Heat a frying pan very well and brown the pancetta without any added fat. When it becomes golden and crispy, remove it from the pan with a slotted spoon or spatula and place it on kitchen paper to drain the excess fat.
Cook the potatoes in the same pan used for the pancetta without adding extra oil. Sauté them over medium heat for 5 minutes, then season to taste. I used my potato seasoning. Continue cooking for another 5–7 minutes, stirring very often. When done, the cubes should be well browned but not overcooked. They should have a bite and not fall apart. Cooking time depends on the size of your cubes, so pay attention in the last minutes. Keep them warm to one side.
In a wide pan heat a few tablespoons of oil before adding the sliced leek. Moisten it with a little hot vegetable broth hot or pasta cooking water (just a few tablespoons) and gently braise it.
When it has softened, add the tomato purée and continue cooking for a few minutes, adding more hot broth to properly bind the sauce. Adjust salt if necessary.
Meanwhile, cook the pasta in plenty of boiling salted water; drain it al dente and transfer it to the pan with the sauce. Stir well to combine the ingredients.
Serve the pasta with leeks and potatoes on individual plates, scattering the diced potatoes and the golden pancetta on top. I scented it with thinly sliced onion shoots. I mentioned in an article that these shoots shouldn’t be thrown away because they’re really tasty. Read HERE. If you don’t have these shoots, chives or flat-leaf parsley will work well. Serve the leek pasta immediately, piping hot. Enjoy! Paola.
I’ll take this opportunity to remind you that you can follow me on various social networks to always be updated on new recipes I publish. Find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on TikTok (@zenzero_limone). Thanks ♥!
