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0 from 3 votes

Potato Saffron and Sausage Pasta

A creamy and comforting Italian sausage pasta served with a delicious potato and saffron sauce. So easy and unbelievably delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 664 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 12.3 oz (350g) rigatoni or other short pasta shape
  • 1 lb (450g) waxy potatoes (we used Vivaldi)
  • 3 Italian sausages (about 240g/8.5 oz)
  • 1 Tropea onion thinly sliced (can also use shallot, white or red onion)
  • 1 Small pinch saffron (about ½ teaspoon)
  • 1-2 tablespoons parmigiano reggiano
  • 1 tablespoons olive oil
  • salt and pepper

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil and salt it well. Peel the potatoes and cut them into medium-sized cubes. Boil the potatoes until cooked through (about 10 minutes).
  2. Add the saffron to a small ramekin and pour about ½ tablespoon of hot water from the potatoes on top. Leave it to infuse while the potatoes are cooking.
  3. When the potatoes are cooked, remove them from the water with a slotted spoon and transfer them to a bowl. Add the saffron and water, 1 tablespoon of grated Parmigiano Reggiano, 1 tablespoon of olive oil and a good pinch of salt and pepper.
  4. Blitz everything to a super smooth puree using an immersion blender. Check for seasoning and add any salt if needed.
  5. Add the pasta to the boiling water and cook until al dente.
  6. Meanwhile, remove the sausages from their skins and fry them in a large pan, breaking the meat up with a wooden spoon. Once cooked, remove the sausages to a bowl and set aside.
  7. Saute the onion until soft in the same pan until soft (add a little olive oil if needed).
  8. When the pasta is almost done, add most of the sausage back to the pan (keep some for topping) along with all of the potato puree. Heat it on a medium low heat and add some pasta water a little at a time to loosen it.
  9. Transfer the pasta to the sauce and stir until coated adding more pasta water to help loosen the sauce.
  10. Serve in bowls topped with more Parmigiano Reggiano and leftover sausage.

Notes

  • Emulsifying the sauce - because the sauce is made from a potato puree it's naturally very thick. Use pasta water to loosen the consistency of the sauce so it coats the pasta. You're looking for a carbonara-like consistency.
  • Using an immersion blender - I find this to be the easiest method for a super smooth consistency. You can use a blender instead just make sure to have a spatula ready to scrape out all of the potato.
  • Using up leftovers - if you have any leftover pasta you can heat it up with a little water to loosen the sauce.

Nutrition Information

Calories 664kcal (33%) Carbohydrates 86g (29%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.3g Cholesterol 53mg (18%) Sodium 455mg (19%) Potassium 910mg (26%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 144IU (3%) Vitamin C 12mg (13%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 664

% Daily Value*

Calories 664kcal 33%
Carbohydrates 86g 29%
Protein 23g 46%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 53mg 18%
Sodium 455mg 19%
Potassium 910mg 19%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 144IU 3%
Vitamin C 12mg 13%
Calcium 43mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.