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🧄 Ingredients
Base Flavor & Meat
1 smoked sausage, finely chopped

3 garlic cloves, finely chopped

1 onion, chopped

Drizzle of oil (for sautéing)

1 lb (450g) ground beef

Seasoning
1 tsp salt

1 tsp sweet paprika

½ tsp black pepper

A small amount of pre-mixed seasoning for meat (optional but recommended)

Vegetables
1 carrot, chopped

1 tomato, cubed

5 medium potatoes, peeled and chopped

Fresh parsley and green onion to taste

Cream Mixture
7 oz (200 ml) heavy cream

Water (to cover pot ingredients for pressure cooking)

Pasta
10 oz (about 280g) rotini pasta (or similar short pasta)

🍳 Step-by-Step Instructions
1. Flavor Base & Meat
Heat a drizzle of oil in a skillet or pot.

Add the finely chopped smoked sausage. Cook until it starts to render fat and become golden.

Add the garlic and onion. Sauté until golden and aromatic.

Mix in the ground beef and brown it thoroughly, combining it well with the sautéed mixture.

2. Season & Simmer
Season with salt, paprika, pepper, and meat seasoning.

Continue cooking to let the flavors meld and any excess liquid evaporate.

Stir in chopped carrots and diced tomato. Cook until slightly softened.

3. Add Potatoes & Pressure Cook
Add the chopped potatoes, parsley, and green onion.

Pour in enough water to just cover the mixture.

Seal the pressure cooker and cook for 10 minutes after pressure is reached.

4. Make the Potato Cream
Once cooked, release the pressure.

Remove the potatoes carefully and place them in a blender.

Add heavy cream and blend until smooth and creamy.

5. Combine & Cook Pasta
Return the potato-cream mixture to the pot with the meat.

Add the dry rotini pasta directly into the creamy mixture.

Cook on medium heat for 10–15 minutes, stirring occasionally, until the pasta is fully cooked and the mixture thickens to a luscious, creamy consistency.

6. Finish & Serve
Sprinkle fresh parsley on top before serving.

Serve hot, optionally with grated cheese or crusty bread on the side.

🍽️ Final Notes
This recipe is a fusion between a meat casserole and a creamy pasta dish, using pressure-cooked potatoes and heavy cream to create a velvety sauce that binds all the flavors. The sausage adds smokiness, and the ground beef and vegetables provide texture and heartiness.

It’s perfect for feeding a crowd or meal prepping — and it’s a creative way to combine meat, pasta, and potato in one unforgettable dish.

Let me know if you’d like a printable version or a variation of this recipe (e.g., vegetarian or spicy)!

Click on the link below and access other delicious recipes!
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