Petitchef

Pasta alla pastora

Main Dish
7 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 7
3/4 libras fresh sweet or hot Italian sausage

2 tablespoons extra virgin olive oil

1 libras homemade ricotta (or good quality, whole milk ricotta)

Kosher salt and freshly ground pepper

1 libra rigatoni or penne

freshly grated pecorino cheese

red pepper flakes, optional

Preparation

  • Remove the sausage casings. Heat the olive oil in a deep skillet over medium heat. Add the sausage meat, breaking it into small clumps about the size of an olive. Cook until browned all over; keep warm.
  • Press the homemade ricotta through a sieve. Or, place the store-bought ricotta in a bowl. Add salt and pepper to taste.
  • Bring 5 quarts of water to a rapid boil. Add 1/4 cup Kosher salt, then add the pasta and cook to the al dente stage (10-13 minutes, depending on the shape used).
  • Just before the pasta is done, add 3-5 tbs of the pasta water to the ricotta to warm it and make it creamy and sauce-like.
  • Set aside another 1/2-3/4 cup of the pasta water, then drain the pasta and add it to the skillet with the sausage.
  • Toss over high heat until it's hot throughout, then add to the bowl with the ricotta. Add some pasta water and toss until the pasta is coated with the sauce.
  • Add the pecorino and serve immediately.





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