Pasta and Potatoes: The Original Neapolitan Recipe Step by Step (Creamy)

Chop the onion and celery. Cut the carrots and tomatoes into small pieces.

Place all the vegetables in a large pot. Add the oil and sauté over low heat for a few minutes.

Peel the potatoes, weigh them, and cut them into cubes. Add them to the pot with the vegetables.

Sauté for 1 minute, then add the stock cube and a couple of glasses of water to cover the vegetables.

Bring to a boil, then lower the heat and cover. Cook for about 40 minutes until the potatoes are tender.

Towards the end of cooking, add the grated parmesan rinds.

Add 1 generous glass of water and the pasta. If necessary, add another half glass of water.

Cook the pasta over medium-low heat without a lid until it is al dente and well combined with the sauce.

Turn off the heat and add the provola or scamorza in small pieces.

Serve the pasta and potatoes hot, with a drizzle of extra virgin olive oil and a sprinkle of parmesan.