Pasta with potatoes cream, sausage and smoked provola cheese
Pasta with cream potatoes sausage and provola cheese is a classic of traditional Calabrian cuisine that always gives strong emotions.
A dish that despite the simplicity of its ingredients lends itself to many interpretations.
In this recipe, the secret is to mix well so combine the fresh runny smocked provola cheese in contrast to the coarse sausage, which brings its crunchy texture.
Creaminess and delicacy are perfectly balanced and make the pasta with cream of sausage potatoes and provola cheese unique.
The ingredients to prepare pasta with potatoes cream sausage and provola cheese
350 g pasta penne
3 potatoes of Sila PGI
q.b. salt and pepper
10 g grated pecorino cheese
200 g calabrian sweet sausage
100 g smoked provola cheese
How to prepare pasta with with potatoes cream sausage and provola cheese
Prepare the pasta with cream potatoes sausage and provola cheese peeling and cutting the potatoes into cubes.
Bring to a boil plenty of salted water, pour the potatoes and start cooking until they are tender and well cooked.
Start to crush with a fork the potatoes of Sila IGP so as to create a cream, still leaving visible a few pieces or, if you prefer, you can use an immersion blender for a smoother cream.
Meanwhile, coarsely cut the Calabrian sausage, sweet or spicy to your taste, and sauté them in a pot combining some fennel seed and some red onion cloves of Tropea IGP.
Cook the pasta, in salted boiling water, drain and pour it directly into the pan with the sausages and smoked provola cheese, previously cut into cubes.
To accompany the dish, we recommend a good glass of Rosè Wine Librandi Terre Lontane.
