Pasta

Pizzoccheri Pasta with Potatoes and Cabbage

This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It’s a hearty, filling and incredibly delicious meal all made in one pot!

Pizzoccheri is a short, flat buckwheat pasta made with a mix of buckwheat flour and wheat flour. It’s most commonly found in this dish called Pizzoccheri della Valtellina which is buckwheat pasta, potatoes and cabbage mixed with butter and cheese. It’s a very easy recipe and whenever I make this is it gone in seconds, plates licked clean and all.

A close up of pizzoccheri pasta in a serving dish on a wooden surface

Pizzoccheri pronunciation and where to find it

Pizzoccheri – Pee-zoh-kay-ree

You should be able to find pizzoccheri pasta in an Italian speciality food store although if you can’t find it then you could use any type of short buckwheat or wholegrain pasta instead.

Cheesy goodness…

Ok can we talk about the cheese and butter for a second?

I mean omg fontina cheese is one of the best melting cheeses ever. It oozes perfectly whilst not loosing any flavour, it’s strong and delicious. When the pasta and veggies have been drained and still hot the fontina cheese is sprinkled over the top THEN comes the garlic butter. Why is garlic butter one of the best things on this earth? It’s just so incredibly delicious and it’s poured all over this pasta dish.

Mix it all together and you have yourself a large pot of comfort food heaven. Pasta, potatoes, cabbage covered in melted cheese and garlicy goodness.

How to make pizzoccheri pasta with cabbage and potatoes

You will need;

  • Pizzoccheri or short buckwheat pasta
  • cabbage
  • potatoes
  • fontina cheese
  • butter
  • garlic
  • oil

(1) First, peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. (2) Add the potatoes to salted boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes before adding the cabbage and pasta.

Step by step photos on how to make pizzoccheri pasta

(4) Boil the potatoes, cabbage and pasta for around 10 minutes. Meanwhile, finely chop the garlic and add that to a pan with butter and a little oil. Fry the garlic in the melted butter for 1-2 minutes, don’t let it brown, set aside.

Drain the pasta and veg then add it back into the pot. Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg. Season with an extra pinch of salt and pepper and serve.

Melted butter and garlic in a pan with pizzoccheri pasta

I told you, it’s comfort food heaven right?

I love that this is another “poor man’s” recipe using low-cost ingredients yet is filling and tasty (my favourite kinda food).

More poor man’s recipes to try;

Pizzoccheri pasta with potatoes, cabbage and cheese on a serving spoon with melted cheese dripping off

If you’ve tried this pizzoccheri pasta recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 4 votes
A close up of pizzoccheri pasta in a serving dish on a wooden surface
Print
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It's a hearty, filling and incredibly delicious meal all made in one pot!
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 502 kcal
Author: Emily Kemp
Ingredients
  • 10.5 oz (300g) pizzoccheri pasta
  • 15 oz (430g) potatoes
  • 10.5 oz (300g) cabbage
  • 1 1/3 cups (130g) fontina cheese ,grated
  • 4.4 oz (125g) butter
  • 1 tsp olive oil
  • 2 galric cloves
  • salt and pepper , to season
Instructions
  1. Bring a large pot of salted water to a boil. Peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. Add the potatoes to the boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes.
  2. Add the cabbage and pasta to the pot and boil for 10 minutes. Meanwhile, finely chop the garlic and add that to a small pan with butter and olive oil. Fry the garlic in the melted butter for 1-2 minutes, don't let it brown, set aside.
  3. Drain the pasta and veg then add it back into the pot. Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg. Season with an extra pinch of salt and pepper and serve hot.
Recipe Notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

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16 Comments

  • Reply
    Patty
    October 2, 2017 at 5:53 pm

    That looks heavenly Emily, very healthy and comforting! Although I live 10 minutes away from Italy, I’ve never seen pizzoccheri pasta, probably because I wasn’t looking for it. Next time I will check for it and will try your recipe.

  • Reply
    Amanda
    October 1, 2017 at 4:24 pm

    I’ve never been able to get hold of Fontina cheese but this looks sooooo delicious and comforting!

  • Reply
    Ellie
    September 29, 2017 at 6:57 pm

    This dish looks amazing! I’m hungry now! 🙂

  • Reply
    Bintu - Recipes From A Pantry
    September 28, 2017 at 4:34 pm

    Cabbage, potato and cheese… I must be in comfort food heaven for sure.

  • Reply
    Tara
    September 28, 2017 at 3:48 pm

    Yum! This definitely does look like a wonderful comfort food. I have never tried Pizzoccheri. Will need to seek it out now.

    • Reply
      Inside the rustic kitchen
      October 1, 2017 at 10:26 am

      Hopefully you can get ahold of it but if not you can use any short buckwheat pasta or even make it from scratch!

  • Reply
    Natalie
    September 28, 2017 at 3:40 pm

    I have to look for pizzoccheri pasta. Looks really impressive in this dish. I absolutely love the Fall flavours, the cabbage and potatoes… have to make this for my family.

  • Reply
    jenn peas and crayons
    September 28, 2017 at 3:31 pm

    Total comfort food – YUM!!!! Loving this tasty recipe!

  • Reply
    Julia
    September 28, 2017 at 3:09 pm

    I’ve never seen pizzoccheri pasta in a grocery store but my grandmother makes similar, just uses plain flour instead of buckwheat/wholewheat :).

  • Leave a Reply

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