This is a typical pasta dish prepared with a sauce consisting of fresh shepherd's ricotta cheese, tomato sauce, pork sausage, Tropea onions and basil.
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Pasta alla Pecoraia (or shepherd's pasta)
Category
pasta
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
14 oz pasta
10,5 oz pork sausage
8,8 oz sheep milk ricotta
10,5 oz peeled tomatoes
-
5,2 oz Tropea onions
basil
-
4 ts extra virgin olive oil
black pepper
salt
Directions
Chop the onion and brown it in a pan with a little olive oil.
- Remove the casing from the sausage and chop it by hand, then add it to the pan with the onion.
Stir and let brown well, when the sausage is well browned add the peeled tomatoes and flavor with a few leaves of fresh basil, let cook over moderate heat.
Meanwhile, boil the pasta in abundant salted water.
When there are a few minutes left to cook the pasta, dilute the ricotta cheese with a little cooking water and add it to the pan with the sauce.
Mix well and once cooked al dente drain the pasta directly in the pan, let flavor for a few minutes then serve with a grated black pepper.
