Name: Spaghetti alla Pomodoro with Creamy Potato and Pepper Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 grams spaghetti; 2 cups tomato sauce; 1 large green pepper (diced); 2 medium grilled tomatoes (chopped); 300 grams potato (diced into small cubes); 1/2 cup sour cream; 3 tablespoons olive oil (for cooking); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried Italian herbs

Spaghetti alla Pomodoro with Creamy Potato and Pepper Sauce

A delightful Italian pasta dish that combines al dente spaghetti with a rich, layered sauce featuring grilled tomatoes, roasted potatoes, and sautéed green peppers, finished with a touch of sour cream for added creaminess and depth. This comforting yet elegant dish brings together traditional Italian flavors with a modern twist.

40 min

Easy

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour5/10

Umami6/10

Spicy2/10

🥄 Texture

Silky, creamy sauce coats al dente spaghetti, creating a smooth mouthfeel. Small potato cubes add tender, slightly firm bites while caramelized green pepper provides occasional soft chew and contrast.

👃 Aroma

Bright tomato aroma with a hint of smoky/roasted notes from the grilled tomatoes and light herbal top notes from the Italian herbs. A subtle buttery/dairy scent from the sour cream and warm olive oil meld with faint black pepper spiciness.

🍷 Pairs Well With

Medium-bodied Italian red (e.g., Chianti or Sangiovese) or a crisp Pinot Grigio; alternatively a lightly hoppy amber ale or sparkling water with lemon for a non-alcoholic option.

🥗 Side Dishes

Crusty garlic bread or focaccia, a simple arugula salad with lemon vinaigrette and shaved Parmesan, or oven-roasted vegetables (zucchini, eggplant, bell peppers) would pair well.

Instructions

Cut the potato into small cubes (approximately 1/2 inch) and place them in a pot of salted boiling water. Cook for 8-10 minutes until just tender but still firm. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced green pepper and sauté for 5-7 minutes until softened and lightly caramelized.

Add the cooked potato cubes to the skillet with the green pepper and cook for another 3 minutes, stirring gently to combine.

Pour the tomato sauce into the skillet and add the chopped grilled tomatoes. Stir well and simmer for 5 minutes to allow the flavors to meld together.

In a separate large pot, bring salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Reduce the heat under the sauce to low. Stir in the sour cream until fully incorporated and the sauce becomes creamy. Season with salt, black pepper, and dried Italian herbs. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Add the cooked spaghetti to the sauce and toss gently but thoroughly, ensuring every strand is well coated. Add more pasta water if needed to create a silky sauce.

Divide the pasta into serving bowls and drizzle with a small amount of olive oil. Serve immediately while hot.