Risotto-Style Spaghetti with Potatoes

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Who said risotto had to be limited to risotto? Try this creamy, spaghetti-style risotto for a yummy twist on the original.

Risotto-Style Spaghetti
Photography by Lucy Schaeffer

Ingredients

1 pound potatoes, any type, peeled and diced
Olive oil
3 cloves garlic, crushed
8 ounces spaghetti, broken into bite-sized pieces
Grated pecorino or other aged cheese
1/3 cup fresh parsley, finely minced
1 small dried red chile pepper, minced
Salt
Freshly ground black pepper

Instructions

  1. In a medium-size saucepan over medium heat, combine potatoes, ¼ cup oil and garlic, and cook, stirring occasionally, about 10 minutes or until the potatoes begin to break up a bit.
  2. Add about 2 cups hot water, just enough to cover the potatoes by ½ inch. Raise the heat, bring everything to a boil, then lower the heat and simmer until the potatoes are very soft, about 10 minutes more.
  3. Add the pasta and stir until combined; simmer until the pasta is almost al dente. Stir in parsley, 1/3 cup of cheese and chile pepper to taste, and cook for another minute, adding hot water or olive oil if needed. Season to taste with salt and pepper.
  4. Serve with more cheese and an additional sprinkle of parsley, chile, and pepper.

—Reprinted with permission from Pasta Modern: New and Inspired Recipes from Italy. Copyright 2013, Stewart, Tabori & Chang.

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