A comforting Italian pasta made with creamy potato-saffron purée and savory Italian sausage. This dish is rich in flavor yet simple to prepare — perfect for cool evenings or light summer dinners.
This recipe combines the silky texture of starchy potatoes with a delicate saffron infusion and the umami of Italian sausages. There’s no cream in the sauce — the potatoes create a naturally creamy purée that clings beautifully to short pasta shapes.
The sautéed onion and browned sausage add sweetness and savory depth, while Parmigiano Reggiano and a splash of pasta water help emulsify the sauce to a carbonara-like finish. It’s straightforward, satisfying and surprisingly elegant.
Find the ingredient notes, step-by-step photos and useful tips below. For a printable version, see the recipe at the bottom of this page.
Ingredients
Ingredient notes and substitutions
- Pasta – Rigatoni works well, though any short pasta shape is suitable.
- Potatoes – Waxy varieties (we used Vivaldi) give a creamy texture. If needed, Maris Piper or russets can also be used.
- Saffron – Very potent; use a small pinch (about ½ teaspoon) to avoid overwhelming the dish.
- Italian sausages – Choose mild Italian sausages (we used ones with fennel). Avoid spicy varieties unless you want heat.
- Tropea onion – These sweet onions are ideal, but shallot, white or red onion are fine alternatives.
Visual walk-through of the recipe
- Cook the potatoes – Peel and cube the potatoes, then boil them in salted water until tender.
- Infuse the saffron – Place saffron in a small ramekin and pour about ½ tablespoon of hot potato water over it. Let it steep while the potatoes cook.
- Make the purée – Remove cooked potatoes with a slotted spoon into a bowl. Add the infused saffron and its liquid, Parmigiano Reggiano, olive oil, salt and pepper. Blend with an immersion blender until very smooth.
- Cook the pasta – Cook the pasta in the same water the potatoes were boiled in until al dente.
- Brown the sausages – Remove sausage meat from casings and fry until browned and slightly crisp. Set most aside for the sauce, reserving some for topping.
- Sauté the onion – In the same pan, sauté the sliced onion until soft. Add a little olive oil if needed.
- Combine – Return most of the sausage to the pan, add the potato purée and warm gently on medium-low. Loosen the sauce gradually with reserved pasta water until it has a silky, sauce-like consistency.
- Serve – Toss the cooked pasta in the sauce until evenly coated, adding more pasta water if necessary. Serve in bowls topped with reserved sausage and extra Parmigiano Reggiano.
Recipe tips
- Emulsify with pasta water – Potato purée is thick; add pasta water a little at a time to reach a creamy, coat-the-pasta consistency similar to carbonara.
- Immersion blender – This tool gives the smoothest purée. A countertop blender works too — scrape out the bowl thoroughly.
- Leftovers – Reheat leftover portions with a splash of water to loosen the sauce.
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Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to help you get it right the first time.
Potato Saffron and Sausage Pasta
By Emily
Ingredients
- 350g (12.3 oz) rigatoni or other short pasta
- 450g (1 lb) waxy potatoes (we used Vivaldi)
- 3 Italian sausages (about 240g / 8.5 oz)
- 1 Tropea onion, thinly sliced (or shallot/white/red onion)
- Small pinch saffron (about ½ teaspoon)
- 1–2 tbsp Parmigiano Reggiano, grated
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and salt it well. Peel and cube the potatoes and boil until tender, about 10 minutes.
- Place saffron in a small ramekin and pour about ½ tablespoon of hot potato water over it. Let it infuse while the potatoes cook.
- Remove the potatoes with a slotted spoon to a bowl. Add the saffron and its liquid, 1 tbsp grated Parmigiano Reggiano, 1 tbsp olive oil, and a pinch of salt and pepper.
- Blend until very smooth with an immersion blender. Taste and adjust seasoning.
- Cook the pasta in the boiling water until al dente.
- Remove sausages from casings and fry in a large pan, breaking the meat up as it browns. Transfer most of the sausage to a bowl and reserve some for topping.
- Sauté the sliced onion in the same pan until soft; add a little olive oil if necessary.
- Return most of the sausage to the pan, add the potato purée and warm gently on medium-low. Add pasta water a little at a time to loosen the sauce to a silky consistency.
- Add the drained pasta to the sauce and toss until coated, adding more pasta water if needed.
- Serve in bowls topped with reserved sausage and extra Parmigiano Reggiano.
Video
Notes
- Emulsifying the sauce – Because the base is potato purée, it’s thick by nature. Use pasta water to loosen it until it coats the pasta nicely.
- Immersion blender – Gives a very smooth purée. A stand blender can be used, but scrape the sides to get all the potato.
- Leftovers – Reheat with a splash of water to loosen the sauce and restore creaminess.
Helpful Info for All Recipes
- We use extra virgin olive oil unless otherwise noted.
- When using canned tomatoes, choose a quality brand for best flavor.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.