Pasta with potato sauce and sausage

Ingredients for 4 servings:

• 400 g potatoes, cooked
• 100 g Parmesan, grated
• 1 small onion(s)
• 300 g salsiccia (alternatively coarse bratwurst)
• 400g pasta
• 200 ml cooking water from the pasta (approximate, may vary)
• e.g. olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Bring a large pot of water to a boil and cook the pasta. Remove the cooked pasta from the pot, reserving the pasta water. Set the pasta aside. Meanwhile, peel and finely chop the onion. Remove the skin from the sausage and crumble the sausage meat. Heat olive oil in a pan and cook the onion until translucent. Add the crumbled sausage and fry until crispy. Combine the potatoes and Parmesan in a bowl and add salt and pepper to taste. Using an immersion blender, blend everything with a little olive oil and a little pasta water until smooth. The required amount of water and oil unfortunately always varies. The consistency should not be too runny, but nice and creamy. It’s better to be a little more careful so it doesn’t become too thin and add pasta water and/or olive oil as needed until a cream forms. Add the potato cream and pasta to the fried sausage and stir everything together. Add a little more pasta water if necessary until the desired consistency is achieved. Tip: As mentioned above, you can also use coarse bratwurst as an alternative to salsiccia. Fennel isn’t absolutely necessary, but if you can’t find salsiccia, you can add it later by toasting fennel seeds in the pan.