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