serves 4
350g ribbed rigatoni pasta
olive oil
3 italian sausages, removed from their casings
180g fresh ricotta cheese
small pinch of peperoncino (chilli flakes)
salt and black pepper to taste
grated parmesan cheese
small handful of fresh italian parsley, chopped
- Place a large pot of salted water on to boil
- Meanwhile, fry the sausage meat and peperoncino in a little olive oil in a heavy based saucepan, until golden and cooked through
- Cook pasta according to packet instructions
- In a small bowl, break up the ricotta cheese with a fork and add a quarter cup of the pasta water
- Drain pasta and add along with the ricotta to the sausage meat.
- Season with salt and pepper
- Garnish with the parmesan and parsley and serve straight away
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