Rigatoni With Sausage And Ricotta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 italian sausages (hot or sweet, about 12 oz.)
• 1/2 teaspoon sea salt
• 1 lb rigatoni pasta or 1 lb penne pasta
• 1 cup fresh ricotta
• fresh ground black pepper
• freshly grated pecorino romano cheese

Recipe

• 1 remove the casings from the sausage and break up the meat into small bits in a bowl.
• 2 add 6 cups cold water and stir well to combine.
• 3 cover and refrigerate for at least 2 hours or up to 24 hours.
• 4 bring a large pot of water to a boil for the pasta.
• 5 transfer the sausage and the water in which it has been soaking to a large straight-sided saute pan.
• 6 sprinkle with salt.
• 7 bring to a boil and cook, stirring often, until half the water has evaporated and the sausage is completely cooked.
• 8 the bits of meat should be well bathed in liquid.
• 9 be careful not to reduce it too much.
• 10 taste and add salt if necessary.
• 11 set aside over very low heat to keep warm.
• 12 generously salt the pasta water and drop in the rigatoni.
• 13 boil the pasta, stirring frequently, until it is al dente; drain and toss into the saute pan with the sausage mixture.
• 14 cook, stirring frequently, over low heat for 2 minutes to allow the pasta to absorb some of the flavor from the sausage.
• 15 off the heat, fold in 1/2 cup of the ricotta and a good sprinklin of pepper.
• 16 spoon the pasta into warmed individual bowls or a heated serving bowl.
• 17 dot with the remaining ricotta and serve right away with pecorino romano.
• 18 pass the peppermill at the table for a little more spice.