Sausage and ricotta pasta recipe

Sausage and ricotta pasta recipe

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Glutine (Gluten) Latte (Milk)

Rigatoni with ricotta-and-sausage sauce is a quick and easy-to-do recipe. This is a new pasta recipe of mine my husband and I sometimes make at home especially in winter in very cold days. This pasta recipe is similar to a traditional recipe of Calabria (link below) in which sausage is used to prepare sauce but it isn't eaten with pasta. You will need few ingredients: rigatoni (durum semolina short pasta of Italy), ricotta cheese, fresh sausage, good-quality extra virgin olive oil and chives.

Ingredients

  • 280g (10 ounces) rigatoni
  • 150g (5 1/3 ounces) fresh horse-meat sausage or fresh pork sausage
  • 250g (8 3/4 ounces) ricotta cheese
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried chives
  • Salt
  • Pepper, if liked
  • Grated Parmesan cheese, if liked

Rigatoni sausage ricotta recipe

Preparation and cooking

  • - Prepare sausage.
    Peel sausage, crumble its meat and put in a pan with 3-4 tablespoons of water.
    Bring to a boil and cook, half-covered, for 10 minutes or until crumbled sausage loses all its fat.
    Remove crumbled sausage from the pan with a skimming ladle and transfer it in a saucepan with olive oil.
    Season to taste with salt and cook for about 5 minutes to flavor the sauce.
    Add chive once turned off the stove.
  • - Cook pasta.
    Meanwhile cook rigatoni in a large kettle of boiling salted water according to package directions.
    Melt ricotta cheese in a large bowl, after sieving it, using some tablespoons of the water in which you are cooking pasta.
  • - The last step.
    Drain rigatoni and pour them onto the bowl, combine with the sauce, stir.

Just before serving

  • - Serve your pasta dish immediately accompanied with a bowl or grated Parmesan.

Note

Tips

  • - You can use pork sausage if you don't like horse meat or don't find it.
  • - If you have some pasta left you can warm it up the day after.
  • - You can prepare sausage ahead. Crumble and boil it. Then chill it until you prepare this recipe.
  • - Put a little bowl with grated Parmesan cheese on the table. Every guest will be able to sprinkle it on his own dish according to his taste.
    It's a mistake to serve every pasta dish sprinkled with Parmesan or Pecorino cheese if you don't know the habits of your guests.

Menu planning

  • - Prepare this pasta dish fo your family as one-plate meal. It's a too hearty dish to be made for a full menu.
  • - Don't make it too often ;)

Useful links for this recipe

Healthy eating

  • - This pasta recipe with ricotta and sausage is one-plate meal. It's rich in calories and so you should complete the meal with raw vegetables if you are still hungry and fresh fruit.
    Here are the doses per head: 70g (2 1/2 ounces) rigatoni, 60g (2.1 ounces) ricotta cheese, 30 to 40g (1 to 1 1/2 ounce) fresh sausage, chives and 2 teaspoons olive oil.
  • - This recipe is OK for people with tomato intollerance or allergy.
  • - In the nutrition facts there are no Parmesan cheese.

Loretta

What's the right wine ?

My husband and I recommend you to pair red wines such as Contea di Sclafani (a structured red wine from
Sicily) or another red wine such as Montepulciano d'Abruzzo (wine of Abruzzi)