Pasta with Potato Sauce Alla Decaro

  We discovered this vegan dish during my teens' experiment into vegetarianism this past summer.  The experiment was only a month long and they are now back to eating meat again, but this moist and flavorful dish (zipped up and adapted from Epicurious) has stayed on the menu and become a favorite of mine. 

 Click here for printable recipe.  

The ingredients:
 
2-lbs. potatoes (I used 5 small baking potatoes and 1 medium sweet potato)
1 large onion, chopped
5 cloves garlic, pressed
6 Tbs. extra-virgin olive oil
1 tsp. dried basil
Pinch crushed red pepper (to taste)
2 tsp. salt
1/2 tsp. black pepper
3 cups water
1 lb.  penne pasta

Directions:  Peel potatoes and cut into 1/2-inch cubes.  In a deep 12-inch heavy skillet, cook onion in oil over low heat for 10 minutes; stirring frequently. 

Add pressed garlic and crushed red pepper and saute an additional 1 minute.  Add basil, potatoes, salt, pepper, and water.  Potatoes should be barely covered with water.  Cover and simmer until  potatoes are tender, about 20 minutes. 

While potatoes are cooking, bring 5 quarts of salted water to boil and cook pasta as directed on package.   Drain pasta.   (do NOT drain potatoes) 

Return pasta to kettle and add potato mixture, tossing gently to combine well.

 

 

Makes 6 servings.  Top with freshly grated Parmesan if desired.   Enjoy!