Bucatini with Potato Cream and Sausage is a first course made with 3 simple ingredients: pasta, potatoes, and sausage! Easy and economical, very creamy and so tasty.
Some time ago, I made scialatielli with potato cream and confit tomatoes, and it was a success at the table!
Thanks to the potatoes that are blended after cooking, you get a velvety and flavorful cream to dress the pasta.
Preparing bucatini with potato cream is really simple. We can enrich this dish, as I did, by adding, for example, some sausage. If you prefer, you can replace it with guanciale, pancetta, or speck.
For a vegetarian/vegan version, instead of sausage, we can use the vegetables we like the most. For example, cherry tomatoes, mushrooms (even better if porcini), zucchini, etc.
Do you also love potatoes? Then check out this collection of potato recipes, they are delicious!
I’ll leave you some more ideas to prepare economical yet impressive first courses 😉
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: serves 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.7 oz bucatini (or your preferred pasta shape)
- 14.1 oz potatoes (peeled weight)
- 8.8 oz sausage (fresh pork sausage or sausage meat)
- Half glass white wine
- 1 sprig rosemary
- to taste chili powder (or fresh)
- 1 clove garlic
- to taste black pepper
Tools
- Cutting Board
- Knife
- Peeler
- Immersion Blender
- Casserole
- Pans
- Colander
- Ladle
Steps
First, peel, wash thoroughly, and cut the potatoes into not too large wedges.
Take a large pan, pour in a couple of tablespoons of olive oil, and add one or two garlic cloves.
Let it brown for a couple of minutes over low heat. Then add all the potatoes, adjust the salt and pepper, and add a bit of rosemary.
On low heat, brown the potatoes on all sides for about 5 minutes and then cover them with water.
Cook the potatoes for about 20 minutes until they are easy to pierce with a fork.
When they are cooked, set aside the liquids in the pan removing the garlic.
Transfer the potatoes to a tall, narrow container, add a couple of ladles of the cooking water, and blend into a puree with an immersion blender.
You should obtain a velvety potato cream. If it’s too dense, thin it with a bit more cooking water and blend again until you achieve your preferred consistency.
Remove the skin from the sausages, mash them well with a fork, and place them in a pan.
Add just a drizzle of oil and brown well, continuing to mash them in the pan with a fork or ladle.
Add a pinch of pepper and then deglaze with a bit of white wine. Continue until the sausage is well cooked.
Meanwhile, get ahead by bringing a pot of water to boil to cook the pasta.
For this recipe, I used Bucatini, but feel free to use your preferred shape, long or short.
As soon as the water reaches a boil, salt it and add the pasta. Then drain the bucatini al dente directly into the pot with the potato cream (do not throw away the cooking water).
Add half of the cooked sausage (the rest will be placed on the plates for decoration) and start to gently mix.
If the pasta is too dense, add more potato cooking liquid. If you don’t have any left, pasta cooking water will do fine.
Sprinkle with a bit more pepper, plate, and on each plate, arrange the saved sausage. Finally, you can serve this fantastic dish at the table!
With three simple ingredients, pasta, potatoes, and sausage, you can prepare a really delicious first course!
A useful tip, potato cream tends to thicken quickly, so the dish should be served hot and immediately after plating!
I hope you liked this recipe! Let me know in the comments if you try it ❤️
Article protected by copyright © – Gabriella Geroni © All rights reserved
For this recipe, I used Bucatini from Pastificio Sorrentino, a lovely gift #gifted.
Discover here all the recipes made with their products 🩷
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FAQ (Questions and Answers)
I don’t like sausages, how can I replace them?
Keeping the same quantities, you can replace sausage with speck, pancetta, guanciale, or ground meat. Just like sausages, these ingredients should be cooked separately and then added to the potato cream at the end of the preparation.
Can I add porcini mushrooms?
Absolutely! You can use champignon, mixed mushrooms, or only porcini, which I recommend cooking separately if frozen to let them dry from the water they retain. Once cooked, you can add them to the sausage. If you like truffle, once you have plated the pasta, add a nice grating of black truffle (or white if you’re lucky enough to find it!) and you will have transformed this dish into something unique!
I’m vegetarian/vegan, how can I replace the sausage?
So instead of sausage, we can use tofu for example. In a pan, sauté a garlic clove with a tablespoon of oil per person. Then add the vegetables you like best, cherry tomatoes, zucchini, broccoli, or mushrooms (previously well-washed and cut) and then when they are almost cooked, add a crumbled block of tofu and continue cooking for another 5 minutes. Before plating, add everything to the potato cream.
If you don’t want to use tofu for a vegan version, you can replace the sausages with the vegetables you prefer.
