Peel the potatoes, cut them into pieces, and cook them in a pot with water. Once cooked, put them in a blender with the Parmesan cheese, olive oil, a pinch of salt, and a few tablespoons of cooking water. Blend until you reach a creamy consistency.

Wash the cherry tomatoes and blanch them in boiling water for a few minutes, then peel and chop them. If the tomato skin doesn't bother you, you can skip this step. In a large pan, heat the olive oil, finely chop the onion, garlic, and carrot, and sauté. After a few minutes, add the crumbled sausage and brown it. Then deglaze with the Brandy and let it evaporate.

Finally, add the cherry tomatoes, season with salt, and continue cooking for 6-7 minutes. Cook the Paccheri in plenty of salted water. When cooked, drain them, reserving a few ladles of water, and add them to the sausage pan. Mix well.

Add the potato cream and a sprinkle of Parmesan cheese, and serve. Enjoy. 😋