Risotto-Style Spaghetti with Potatoes

Risotto-Style Spaghetti
Photography by Lucy Schaeffer


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


  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.