Recipe: Pipe Rigate with Speck and Potatoes
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pipe Rigate (Pasta) | 320g |
| Potatoes | 600g |
| Speck (smoked ham) | 100g |
| Vegetable broth | 200g |
| Parmigiano Reggiano DOP (grated) | 60g |
| Parmigiano Reggiano DOP (shavings) | 40g |
| Extra virgin olive oil | 40g |
| Fresh rosemary | 1 sprig |
| Garlic (clove) | 1 clove |
| Fine salt | A pinch |
| Ground black pepper | A pinch |
Instructions:
-
Prepare the Potatoes:
Begin by peeling the potatoes. Cut them into thin slices and then into small cubes, roughly 1 cm in size. This ensures even cooking and a smooth texture once combined with the pasta. -
Sauté Garlic and Rosemary:
In a large non-stick pan, pour in 30g of olive oil and warm it over medium heat. Add the whole garlic clove and allow it to sizzle gently until fragrant. This will infuse the oil with a subtle garlic flavor. Add the rosemary sprig whole—leaving it intact will make it easy to remove later without breaking apart into the dish. -
Cook the Potatoes:
Add the cubed potatoes to the pan. Stir them well, then pour in the vegetable broth. Season with a pinch of salt, cover the pan with a lid, and allow it to simmer for about 10 minutes, or until the potatoes are tender. The broth will infuse the potatoes with flavor. -
Prepare the Speck:
While the potatoes are cooking, slice the speck into thin strips and then cut them into smaller matchsticks. Once the potatoes are soft and most of the broth has absorbed, remove the rosemary sprig and set it aside. Add the speck into the pan and cook for another 5 minutes, stirring regularly. The speck will release its savory flavor and crisp up, enhancing the dish. -
Cook the Pasta:
Meanwhile, bring a large pot of salted water to a boil and cook the pipe rigate pasta according to the package instructions, usually around 10 minutes for al dente. Once cooked, drain the pasta, reserving a small cup of the pasta water to help create a creamy sauce. -
Combine and Mix:
Add the cooked pasta to the pan with the potatoes and speck. Toss everything together, making sure the pasta is evenly coated with the delicious mixture. If the dish feels dry, add a splash of the reserved pasta water to create a creamy texture. -
Final Touches:
Grate the 60g of Parmigiano Reggiano over the pasta and stir it in until melted and incorporated, creating a smooth, rich coating on the pasta. Season with a pinch of ground black pepper to enhance the flavors. -
Serve:
Plate the pasta and finish it with a sprinkle of Parmigiano Reggiano shavings for an extra burst of flavor. For an added touch, a light drizzle of extra virgin olive oil can be used to garnish the dish, making it shine beautifully.
Enjoy!
This dish combines the rustic flavors of potatoes and smoky speck with the comforting texture of pipe rigate pasta, creating a mouthwatering experience. Perfect for a cozy dinner or as a hearty weeknight meal, Pipe Rigate with Speck and Potatoes is sure to satisfy and impress.
