Maccheroni alla pastora (2)
Instructions
Peel the sausage, sbriciolatela and put it in a pan with a little water so it loses all its fat without Brown; very little focus gilds.
Meanwhile, boil the pasta in plenty of boiling salted water and pass through a sieve the ricotta, by dropping it in the soup-tureen, add the pepper sausage gravy in abundance and mix with a wooden spoon, until you obtain a cream.
Drain the macaroni al dente, leaving them sticking a bit of cooking water, pour in the soup-tureen, add the cheese, stir thoroughly and serve on warm plates.
Ingredients and dosing for 4 persons
- 350 g of type pasta macaroni rigati
- 400 g of very fresh ricotta
- 150 g of sausage
- Grated pecorino cheese
- Salt
- Pepper