1/2 pound rigatoni
1 tablespoon olive oil
2 links hot Italian sausage
6 ounces ricotta cheese
Parmigiano Reggiano cheese
How to make the Rigatoni alla pastora:
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Whisk ricotta with a fork and thin it with hot pasta water to turn it into a sauce; grooved rigatoni help the sauce stick to the pasta.
Peel the sausage, break it up and put it into a pan. Pour in half a glass of water, cover and cook. Once the sausage has lost its fat, filter the liquid, keeping the pieces of sausage for another dish.
Push the ricotta through a sieve, allowing it to fall into a large mixing bowl. Next, mixing continuously, add the sausage sauce, season with plenty of pepper and only a little salt.
Boil the rigatoni pasta in plenty of salted water, drain, but not completely, and transfer to the mixing bowl containing the ricotta.
Add a generous quantity of grated pecorino cheese and mix up all the ingredients together well.
Serve immediately while still hot.
Regional recipe from Calabria