INGREDIENTS
FOR 2 PEOPLE
250 g Fusillotti® N° 155 Rummo
300 g sausage
200 g potatoes
1 clove of garlic
125 ml white wine
Parmigiano Reggiano
Salt
Pepper
Extra virgin olive oil
DIRECTIONS
Peel and chop the potatoes, then cook them for 20 minutes. Leave to cool for 30 minutes, then add a little oil and blend with a hand blender until smooth. Remove the casing from the sausage and cut it into pieces. Cook it in a sauté pan with a clove of garlic. When it is golden brown, remove the garlic and deglaze with a glass of white wine over high heat. Add salt and pepper. Cook the Fusillotti® N° 155 in a pot with plenty of boiling salted water and a couple of minutes before the end of cooking, transfer the pasta to the saucepan with the sausage. Continue cooking, adding a ladleful of cooking water, then add the potato cream and a little more cooking water to mix well. Remove from the heat, add freshly ground pepper, Parmigiano Reggiano, and more cooking water until you achieve the desired texture of the potato cream.