Name: Sardinian Pasta with Spicy Sausage and Ricotta
Ingredients: 1 pound pasta; 1/2 pound spicy sausage (casings removed and crumbled); 3/4 pound whole-milk ricotta; 1 cup grated pecorino; 2 tablespoons Secolari Roasted Garlic Olive Oil ((add an extra tablespoon if desired)); 2 tablespoons Secolari Roasted Garlic Sea Salt; freshly ground black pepper

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29OctOctober 29, 2015

Sardinian Pasta with Spicy Sausage and Ricotta

Print Recipe

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

1 pound pasta
1/2 pound spicy sausage casings removed and crumbled
3/4 pound whole-milk ricotta
1 cup grated pecorino
2 tablespoons Secolari Roasted Garlic Olive Oil (add an extra tablespoon if desired)
2 tablespoons Secolari Roasted Garlic Sea Salt
freshly ground black pepper

Instructions

Bring water to a boil. Add pasta and salt. Cook until al dente; drain, reserve 1 cup pasta water.
Meanwhile, in a bowl, beat the ricotta, pecorino and pepper until smooth.
Cook the sausage in a 12 inch skillet over medium-high heat until browned and cooked through (about 8 minutes).
Stir in the garlic; cook 45 seconds.
Fold in pasta, reserved pasta cooking water and ricotta mixture; cook 30 seconds stirring to coat evenly.
Serve hot, drizzled with the olive oil.