Mezzi Paccheri with Potato Cream and Sausage

Method

1. Prepare the potato cream: in a pot, add a drizzle of extra virgin olive oil, then chopped onion and leek, and sauté gently.
2. Peel and thinly slice the potatoes, add them to the sauté, then add a little water or broth, season with salt and pepper, cover and cook until tender.
3. Blend the cooked potatoes into a smooth cream using an immersion blender.
4. Remove the casing from the sausage using a knife.
5. In a pan with a little oil, brown the sausage until crispy.
6. While the pasta cooks, melt a knob of butter in another pan.
7. When the pasta is al dente, drain it and add to the pan with the butter, finishing the cooking with a splash of pasta water.
8. After a few minutes, add a generous amount of potato cream and toss to combine.
9. Add the browned sausage, give a final toss, then plate.
10. Finish with an extra drizzle of potato cream and a sprinkle of spicy paprika.