Sardinian Pasta with Spicy Sausage and Ricotta
casings removed and crumbled
white wine or Prosecco
whole ricotta cheese
Secolari Roasted Garlic Olive Oil
(add an extra tablespoon if desired)
Secolari Roasted Garlic Sea Salt
freshly ground black pepper
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.