Pasta with potatoes, provola and crumbled sausage, a bit of a reinterpretation of the famous Pasta, potatoes, provola and pancetta Neapolitan style, rich, creamy and very indulgent. When it starts to get cold, you really feel like having first courses that warm the heart and the belly, and this pasta and potatoes — rich and creamy — is just perfect. A quick and economical first course that is also a great one-dish meal suitable for the whole family and enjoyed by adults and children alike, because when there are recipes with potatoes, it’s hard to say no! It’s a rustic, comforting comfort food, perfect even for an informal dinner with friends, winning you over at the first bite, made even more inviting by a note of fresh rosemary.
So what are we waiting for? Let’s head to the kitchen and prepare it together. But first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

Also take a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

500.80 Kcal

calories per serving

Info Close

Energy 500.80 (Kcal)
Carbohydrates 42.61 (g) of which sugars 2.56 (g)
Proteins 20.32 (g)
Fat 27.91 (g) of which saturated 3.07 (g)of which unsaturated 1.43 (g)
Fibers 3.17 (g)
Sodium 1,179.18 (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 for pasta and potatoes with provola and sausage

18 oz pasta (I chose gnocchetti sardi (small shell-shaped pasta))
1 onion (small)
to taste extra virgin olive oil
9 oz potatoes (about 1 cup, diced)
7 oz sausage
to taste salt
to taste black pepper
2 oz cheese (grated, such as Grana or Parmesan (about 2/3 cup))
5 oz smoked provola (cut into cubes)

Tools

Pasta with potatoes, provola and crumbled sausage: preparation…

To make pasta with potatoes, provola and crumbled sausage, peel and finely chop the onion, sauté it in plenty of olive oil and add the sausage, crumbling it and removing the casing.
Let it brown well, then add the potatoes cut into small pieces, lightly salt and let them absorb the flavors.
Add about 500 g (about 2 cups) of water and cook the potatoes. When the mixture has reduced, add just under 1 l (about 4 cups) of water and bring to a boil.
Add the pasta and start cooking, adding a bit more water only if necessary.
When the pasta is almost cooked, turn off the heat and, with the heat off, add the grated cheese, the provola cubes, the rosemary and the pepper. Stir to combine and to create a creamy finish,
plate and serve while still hot and gooey.