Rigatoni alla pecoraia

Rigatoni alla pecoraia is a traditional Calabrian peasant dish. It is prepared with simple but tasty ingredients. It is a decidedly rustic first course that pays little attention to form and a lot to substance. Strong flavors, ricotta and sausage are the masters. The main ingredients of this dish are sheep's milk ricotta, red onions and sausage. The important thing is to balance the flavors perfectly. It is a very simple recipe to make, suitable for a Sunday lunch. 

Ingredients

Rigatoni 400 g

Sheep's milk ricotta 250 g

Pork sausage 300 g

Peeled tomatoes 300 g

Red onions 150 g

Basil 1 sprig

Extra virgin olive oil 4 tablespoons

Salt to taste

Black pepper to taste

Steps

When you want to prepare pasta alla pecoraia, you have to start by chopping the onion. The ideal is a nice onion, crunchy, juicy and rich in essences. Brown the onion in a pan with a little extra virgin olive oil. Remove the casing from the sausage and break it up by hand, then add it to the pan with the onion. Stir and let brown well, when the sausage is well browned, add the peeled tomatoes blended and flavored with a few fresh basil leaves, cook over medium heat. At this point, start cooking the pasta. After bringing to a boil, boil the pasta in plenty of salted water. As a pasta shape, we suggest rigatoni, but you can give space to your own pleasure. When there are a few minutes left before the pasta is cooked, dilute the ricotta with a little cooking water and add it to the pan with the sauce. Mix well and once cooked al dente, drain the pasta directly into the pan, let it flavor for a few moments then serve with grated smoked ricotta and ground black pepper.