Rigatoni Alla Pastora


1/2 pound rigatoni
1 tablespoon olive oil
2 links hot Italian sausage
6 ounces ricotta cheese
black pepper
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.

Serves 4

Regional recipe from Calabria





Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.