Maccheroni with Ricotta and sausage (2)
Instructions
Machined along the ricotta in a bowl condendola with salt, an abundant ground pepper and sausage that you first deprived of gut and FRY on low flame made without other seasonings that you issued.
Stir carefully stretching with a couple of tablespoons of pasta water that you put in.
Drain the macaroni and toss them in the tureen with ricotta, carefully mix together and season with grated pecorino cheese and raw oil.
Ingredients and dosing for 4 persons
- 400 g of pasta macaroni type
- 400 g of ricotta
- 150 g of wiener
- Olive oil extra virgin
- Grated pecorino cheese
- Salt
- Minced 1 of pepper