Carmela Soprano's Pasta e Patate - Pasta and Potatoes

Those were three very nice recipes for Valentine's Day.

But we're still in the middle of winter.

And sometimes nothing hits the spot like a big plate of carbs.

In Artie's The Sopranos Family Cookbook, Junior's chapter, The Soprano Family Tradition, is my go to chapter for memory meals.

When a family is right off the boat there are so many things that have to be bought.

Clothes, bedding, furniture, utensils…

I mean, you can only pack so much.

What you might have had in the old country has to be replaced.

Whether the first home is a walk-up tenement flat or a fixer upper, folks get hungry.

Pasta e Patate - Pasta and Potatoes - whatever you call it, hits the spot.

For extra fibre, don't peel the potatoes.

Pancetta, bacon, sausages - or no meat at all - it's all good.

                        Pasta e Patate

Serves 6

Chop

2 thick slices pancetta or 4 slices bacon

1 small carrot, peeled

1 small celery rib

1 medium onion

Pour into a dutch oven

2 Tablespoons olive oil

Add

the chopped meat and vegetables

1 garlic clove, very finely chopped

2 Tablespoons chopped fresh parsley (1 Tablespoon dried)

Cook over medium heat until the vegetables are tender.

Stir in

1 Tablespoon tomato paste

salt and pepper to taste

Add

1 1/2 pounds red (boiling) potatoes, peeled and diced

6 Cups water

Simmer until the potatoes are tender, about 30 minutes.

Add

12 ounces small elbow macaroni or other small pasta

2 Cups boiling water

Cook, stirring often, until the pasta is tender.

If needed, add more water.

Stir in

1/2 Cup grated Romano or Parmesan cheese

Serve immediately.

Would I make Pasta e Patate again?

Of course.

It's still winter in Manitoba.

And I never was a fan of the no-carb diets.

One recipe down.  Forty-four more to go.