Pasta with potatoes in tomato sauce, the perfect winter night's meal! Potatoes are simmered in tomato sauce until they are practically fall apart tender and tossed with pasta to create a hearty, satisfying pasta dish.
My mother recent shared with me memories of her own mother preparing this comforting pasta dish during the winter months. Sometimes they simply enjoyed the potatoes in tomato sauce with bread instead of pasta.
Combining two starches such as potatoes with pasta may seem odd, however in Italian cooking it is not uncommon.
This combo works so well in a variety of different pasta recipes I have shared with you such as pasta e patate; pasta with peas and potatoes; creamy risotto pasta with zucchini, and white bean and potato soup with pasta.
I guess you've pretty much guessed by now how much my family enjoys combining pasta with potatoes!
However, unlike the traditional one pot, almost soup like pasta with potatoes, this dish is a pastasciutta recipe. That is, the pasta, usually a medium or longer length pasta, is drained and tossed with the sauce before serving.
Ingredient list
- Potatoes: I added two potatoes but you may use more if you prefer
- Tomato passata: jarred tomato purée
- Pasta: of your choice such as rigatoni (as shown); penne; or spaghetti.
- Onion
- Garlic clove
- Red pepper flakes: optional
- Olive oil
- Salt
- Grated Parmigiano: or Pecorino Romano cheese, for serving.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Heat olive oil in a large skillet over medium heat and add the cubed potatoes and a pinch of salt.
- Cook, stirring frequently, for 6-7 minutes until lightly golden. Transfer to a bowl.
- Add the diced onion to the skillet and cook for 4 minutes, then add the minced garlic and red pepper flakes, if using.
- Stir in the tomato passata. Pour 1 ½ cups of water in the jar, swirl it around to gather the excess sauce and add to the skillet. Add salt, to taste.
- Bring to a boil and return the potatoes to the skillet. Lower to a simmer, cover and cook until the potatoes are fork tender, about 20 minutes.
- Once the potatoes are tender, loosely cover the skillet and let the sauce simmer for an additional 40 minutes to allow it to thicken. Taste and adjust seasoning if necessary.
- Meanwhile bring a large pot of salted water to a boil. Cook your pasta, drain and add to the skillet with the sauce. Toss to combine well.
- If needed, add a ladle or two of pasta cooking water to loosen the sauce.
- Serve with grated Parmigiano or Pecorino Romano cheese at the table.
Recipe Notes
-Recommended pasta choices for this dish include medium or longer length pastas such as rigatoni; penne; or spaghetti.
-If you prefer a higher potato to pasta ratio, add an extra potato or two to the recipe.
-Toss a few leaves of fresh basil into the sauce for extra flavor.
-When tossing the pasta into the sauce, add a ladle or two of pasta cooking water to loosen the sauce. The starchy water also helps the sauce cling to the pasta.
Keep leftovers refrigerated for up to 3 days.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more delicious Italian pasta recipes!
- Pasta with Potatoes (pasta e patate)
- Sicilian Cucuzza with Pasta
- Creamy Chickpeas with Pasta
- Pasta with Peas and Potatoes
- Creamy Risotto Pasta with Zucchini
- Swiss Chard and White Bean Pasta
- Pistachio Pesto Shrimp Pasta
- Pasta with Tuna and Peas in Cream Sauce
- Pasta with Chickpeas in Tomato Sauce
- Pasta with Zucchini and Mushrooms
- Pasta with Ricotta
- Pasta with Rapini
Potatoes in Tomato Sauce with Pasta Recipe
Ingredients
- 2 large potatoes cubed
- 4 tbsp. olive oil plus extra for drizzling at the end of cooking
- 1 small onion diced
- 1 clove garlic finely minced
- 690 ml tomato passata tomato purée
- 500 grams pasta rigatoni; penne; spaghetti or pasta of your choice
- salt to taste
- Parmigiano cheese or Pecorino Romano cheese, for serving
- red pepper flakes optional
Instructions
- Heat olive oil in a large skillet over medium heat and add the cubed potatoes and a pinch of salt. Cook, stirring frequently, for 6-7 minutes until lightly golden. Transfer to a bowl.
- Add the diced onion to the skillet and cook for 4 minutes, then add the minced garlic and red pepper flakes, if using.
- Stir in the tomato passata. Pour 1 ½ cups of water in the jar, swirl it around to gather the excess sauce and add to the skillet. Add salt, to taste.
- Bring to a boil and return the potatoes to the skillet. Then lower to a simmer, cover and cook until the potatoes are fork tender, about 20 minutes.
- Once the potatoes are tender, loosely cover the skillet and let the sauce simmer for an additional 40 minutes to allow it to thicken. Taste and adjust seasoning if necessary.
- Meanwhile bring a large pot of salted water to a boil. Cook your pasta, drain and add to the skillet with the sauce. Toss to combine well. Add a ladle or two of pasta cooking water to loosen the sauce, if needed.
- Drizzle a little extra olive oil over the pasta before plating. Serve with grated Parmigiano or Pecorino Romano cheese at the table.
Notes
-If you prefer a higher potato to pasta ratio, add an extra potato or two to the recipe.
-Toss a few leaves of fresh basil into the sauce for extra flavor. Tips -When tossing the pasta into the sauce, add a ladle or two of pasta cooking water to loosen the sauce. The starchy water also helps the sauce cling to the pasta. Storage Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Sarah
I just made this, and it was delicious. Maybe next time I'll try it with basil, but this time I made it just as is.
Nadia
Hi Sarah, if you do have fresh basil around next time you make this recipe do add some, it adds so much extra flavor. But I'm sure it was tasty without as well!
Anna Bucciarelli
One of al time favorite winter dishes - in factn,my mouth is watering just thinking about it so will make it either tonight or tomorrow (have a rotisserie chicken in the fridge to get through first). Your recipe is exactly how I've always made it - I think the addition of basil is important. Thank you Nadia - happy eqting!!
Nadia
Thank you Anna! And I do agree it is tasty with basil, it's just that I don't have any on hand on a regular basis during the winter months otherwise I would have tossed some in for sure.