Step 1

In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes

Step 2

Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes

Step 3

In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat

Step 4

Stir occasionally to avoid burning

Step 5

Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour

Step 6

Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions

Step 7

As your pasta is cooking, add the heavy cream to the tomato and potato mixture

Step 8

(The potatoes should be soft, but not falling apart

Step 9

) Add additional salt to taste

Step 10

Drain the pasta well and add to the tomato and potato mixture

Step 11

Ladle into bowls and garnish with the cheese

Step 12

Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini

Step 13

Copyright © 2017 by Elisa Constantini with Frank Constantini

Step 14

Used with permission by Sterling Epicure

Step 15

All rights reserved

Step 16

Potato-Parsnip Soup with Grilled Cheese and Pears