I'm sorry I don't have a better photo, but this is all that remained of the Pasta al Pastore, Shepherd's Ragu from our Sunday lunch, a saucy serving spoon and half a container of ricotta. Not many ingredients and easy to make, it was delicious and went fast.
4 Medium Pork Sausages
125 Grams Ricotta
250 Grams Rigatoni
Grated Parmesan or Grana Padano
Peperoncino
Pour olive oil into a large skillet, and set it over medium-high heat. Sprinkle in the peperoncino, let it toast for a few seconds, then scatter the crumbled sausage in the pan. Cook the sausage, stirring and breaking up any clumps for 10 minutes or so until it is all well browned and crispy. Meanwhile, when the sausage is sizzling, cook the pasta. When the sausage is browned and crisp, ladle about 1/2 cup of the pasta cooking water into the skillet and deglaze the pan bottom, scraping up the browned bits and add 1/2 teaspoon salt. When the pasta is al dente, lift it from the pot, drain briefly, and drop it into the skillet. Toss the rigatoni and sausage together, then turn off the heat, and stir in the ricotta. Serve immediately with grated Parmesan. Serves 2.
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