Rigatoni pasta with ricotta cheese and pork sausages
6 servings
30 minutes
Rigatoni pasta with ricotta cheese and pork sausages is a classic Italian dish that combines sophistication with simplicity. Originating from southern Italy, it brings together tender ricotta, aromatic herbs, and the rich flavor of pork sausages, creating a harmony of textures and aromas. The ribbed surface of rigatoni perfectly holds the creamy sauce, making each bite rich. The dish has a soft, creamy taste with subtle spicy notes of pepper and freshness from herbs. It is perfect for a cozy family dinner or a festive feast. The addition of pecorino romano cheese adds an exquisite saltiness that highlights the Italian character of the dish.
1
Cook the pasta until al dente. Save 1 cup of the water in which the pasta was cooked.
- Rigatoni: 500 g
- Salt: to taste
2
Remove the casing from the sausages and cut them into small pieces. In a pan over high heat, heat olive oil and fry the sausage pieces until golden brown. Drain excess fat and remove from heat.
- Italian sausages: 500 g
- Extra virgin olive oil: 2 tablespoons
3
In a large bowl, place the ricotta and add pepper. Mix in 1/4 cup of the pasta cooking liquid. Put the pan with sausages back on high heat, add the cooked pasta, pour in 1/2 cup of the pasta cooking liquid, and stir. Transfer the pasta with sausages to the bowl with ricotta and mix well. If the sauce is too thick, add the remaining liquid. Add chopped parsley and basil leaves, serve on plates, sprinkle with grated cheese, and season with pepper. Enjoy your meal!
- Ricotta cheese: 500 g
- Ground black pepper: to taste
- Rigatoni: 500 g
- Chopped parsley: 2 tablespoons
- Basil leaves: 1 bunch
- Grated Pecorino Romano: 0.5 glass