Pasta with potato cream and sausage with cheese cream.
Recipe in pot and also with the Bimby.
A dish rich in flavor and at the same time economical and easy to make.
It’s a recipe by chef Emmanuel, my nephew who loves cooking and is a foodie.
You need to make a pasta and potatoes different from the usual, a chic touch, as the potatoes welcome the pasta in a cream at the base of the dish.
The mezzi rigatoni are creamed with crumbled and slightly sautéed sausage and drizzled with a cheese cream.
What can I say, it’s a Bomb!!!
You might also be interested in:
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 634.55 (Kcal)
- Carbohydrates 34.00 (g) of which sugars 2.49 (g)
- Proteins 24.04 (g)
- Fat 45.04 (g) of which saturated 5.86 (g)of which unsaturated 1.47 (g)
- Fibers 2.56 (g)
- Sodium 1,565.53 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz pasta (mezzi rigatoni)
- 10.5 oz sausage (crumbled)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- 0.42 cup white wine
- 1 clove garlic
- 1 bunch chopped parsley
- 3 tbsp extra virgin olive oil
- 7 oz potatoes
- 0.85 cup water
- to taste salt
- to taste pepper
- 0.42 cup milk
- 0.25 cup parmesan
- 0.25 cup pecorino romano
- 1.76 oz smoked provola
- to taste rosemary (chopped)
Pasta with Potato Cream and Sausage
Tools
What we need to make
- 2 Pots or the Bimby
- 1 Pan
- 1 Blender or the Bimby
- 1 Knife
- 1 Peeler
Recipe Steps in Pot
To make the Pasta with Potato Cream and Sausage, we start with
Peel and cut the potatoes into chunks
In a pot, add the oil, chopped garlic, and parsley, and let it infuse.
Once the garlic is colored, add 0.85 cups of water, a pinch of salt, and the potatoes cut into small chunks.
Cover and let them cook until the potatoes are softened, then blend them with an immersion blender, and set aside.
You can put the pot on the fire to make the pasta.
Crumble the sausage, meaning remove the casing.
In a pan, pour the olive oil, a sprig of rosemary, and a whole clove of garlic and let it brown
Then add the crumbled sausage and stir until…..
the sausage is blanched.
Then pour in the white wine, raise the heat and let all the alcohol evaporate.
Set aside and prepare…
In a mixer or blender, add the milk, parmesan, pecorino, and smoked provola in pieces. A grind of pepper and chopped rosemary.
Blend everything and set aside.
Cook the pasta and drain it al dente. Transfer the pasta to the pan with the sausage and cream it off the heat with the cheese cream. Also add one or two ladles of potato cream
Place a little potato cream at the bottom of each plate and on top of it the pasta, and serve immediately hot.
In the bowl, add the garlic and parsley, chop for 10 sec at speed 5. Scrape with the spatula and add the extra virgin olive oil, and let it infuse for 3 min at 230°F at speed 1 with the basket on top.
Once the garlic is colored, add 0.85 cups of water and a pinch of salt
salt and the potatoes into small chunks.
Cover with the basket and let them cook for 15 minutes at 212°F at speed 1, then blend them for 10 sec at speed 8 with the measuring cup, and set aside.
Wash and dry the bowl
You can put the pot on the fire to make the pasta.
Crumble the sausage, meaning remove the casing.
In the bowl, add the oil, a sprig of rosemary, and a whole clove of garlic, and let it brown, with the basket on top, for 3 min at 230°F at speed 1.
Then add the crumbled sausage and cook for 4 min at 212°F at counterclockwise speed 1 with the basket on top.
Pour in the wine and without the measuring cup let it evaporate for 3 min at counterclockwise speed 1 at 230°F.
Set aside the sausage in a pan and without washing the bowl prepare the… In the bowl, add the milk, parmesan, pecorino, and smoked provola in pieces, and a grind of pepper and chopped rosemary, and mix for 15 sec at speed 5, and set aside.
Cook the pasta and drain it al dente. Transfer the pasta to a pan with the sausage and cream it off the heat with the cheese cream. Also add one or two ladles of potato cream.
Place a little potato cream at the bottom of each plate and on top of it the pasta, and serve immediately hot.
Pasta with Potato Cream and Sausage. The various condiments can be stored in the fridge for up to 2 days and also the ready plate, which you can then reheat in the microwave.
FAQ (Questions and Answers)
Pasta with Potato Cream and Sausage
Can I substitute the sausage?
Yes, with ground beef
