Pasta e Patate is not potato soup with pasta dropped in at the end. In the Campanian version, the potatoes and pasta cook together until their starches meet and the sauce becomes the dish.
We use Gusta penne because it can handle the extra stirring and still keep shape. The result should be creamy, not blended, with small potato pieces breaking down around the pasta.
Set servings and units first. You can change them anytime.
Warm the olive oil in a heavy pot over medium heat. Add the onion, celery, and carrot and cook 8 minutes until soft.
Stir in the tomato paste, then add the potatoes and a pinch of salt. Cook 3 minutes, stirring to coat.
Add 3 cups hot broth or water. Simmer 20 minutes, mashing a few potato pieces against the pot as they soften.
Add the penne and cook 11 to 13 minutes, stirring often and adding more hot liquid as needed. The pasta should stay just covered.
Turn off the heat when the pasta is tender and the potatoes have made a creamy sauce. Stir in the cheese and black pepper.
Rest 3 minutes before serving. Loosen with a spoonful of hot water if the pasta tightens too much.
You made Pasta e Patate. Time to eat.
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Frequent stirring is not optional here. It knocks starch from the potatoes and pasta into the liquid, which is how the sauce forms.
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