The PASTA WITH POTATO CREAM AND SAUSAGE is a first course simple in its ingredients, yet flavorful and very balanced, perfect to serve on any occasion, both with family and guests. The richness of the dish also makes it suitable as a single-course meal, in the right proportions, perhaps for a quick lunch paired with fresh seasonal fruit.
The goodness of the dish lies in the meeting of the sausage, salty and meaty, and the potato cream, which serves to make the sauce that dresses the pasta sweet and enveloping, thus giving both tastiness and creaminess. This first course is really easy to make, as you will notice from the following recipe, and it is also very economical, which is always welcome, especially for those who have many mouths to feed. However, do not be misled by its simplicity: born from peasant tradition, it is a well-designed dish suitable even for refined palates, as often happens with old recipes handed down by our grandparents, who with little knew how to make a lot – and very well.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz pasta
- 12 oz potatoes (about 2–3 medium potatoes)
- 1 sprig rosemary
- as needed extra virgin olive oil
- 2 sausages
- Half glass white wine
- 1.5 oz Parmesan cheese
- as needed water
- as needed salt
Tools
- 2 Pots
- 1 Pan
- 1 Immersion blender
Steps
Peel the potatoes and rinse them. Cut them into cubes and put them in a pot with a drizzle of oil and a sprig of rosemary. Cook for a few minutes to form a light crust, then cover with water, salt and cook until tender, about 20 minutes.
If they dry out too much, add more water.
Remove the rosemary stem, keeping the leaves, and using an immersion blender puree everything until you obtain a smooth, homogeneous cream. Set aside.
Remove the casing from the sausages and rough-chop them with a knife. In a large skillet put a drizzle of oil and lightly brown the clove of garlic over low heat.
Add the sausage and, using a fork, break it up and let it brown for 10 minutes.
Deglaze with the wine, let it evaporate, remove the garlic and add some water.
Cook the pasta in plenty of salted water, leaving it al dente. Drain it into the sauce, add a few ladles of the cooking water and let it absorb the flavors. Near the end of cooking add the potato cream and the Parmesan and toss your pasta with potato cream and sausage.
Plate it and enjoy it hot and creamy.
