Rigatoni pasta alla Pastora style "Rigatoni alla pastora"

Cooking time: about 20 minutes
Difficulty: *
Ingredients, amounts for 4 people:
  • grated Pecorino cheese:
  • pepper:
  • 'ricotta' (type of cottage cheese): 11 oz
  • rigatoni (short fluted pasta): 14 oz
  • salt:
  • sausage: 9 oz
Peel the sausage, break it up and put it into a pan. Pour in half a glass of water, cover and cook. Once the sausage has lost its fat, filter the liquid, keeping the pieces of sausage for another dish. Push the ricotta through a sieve, allowing it to fall into a large mixing bowl. Next, mixing continuously, add the sausage sauce, season with plenty of pepper and only a little salt. Boil the rigatoni pasta in plenty of salted water, drain, but not completely, and transfer to the mixing bowl containing the ricotta. Add a generous quantity of grated pecorino cheese and mix up all the ingredients together well. Serve immediately while still hot.