Calamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage, Ricotta and Peas)
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Cook Time
30 mins
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Total Time
30 mins
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Course
Main Course, Soup
Calamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage, Ricotta and Peas)
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Ingredients
- 500 g Calamarata Pasta 1 lb, or other stubby pasta
- 1/2 onion finely chopped, or a slightly crushed garlic clove
- olive oil
- 5 mild Italian sausage or what ever kind you have on hand, uncased and crumbled up, links
- 2-3 tomatoes chopped up (optional, ripe
- ricotta cheese to taste, a few dollops
- salt
- black pepper
- Pecorino Romano cheese grated
Instructions
- Sauté the onion or garlic in olive oil and, when the is soft or the garlic slightly brown, add the crumbled sausage meat and allow it to brown gently until it has just lost it raw look. (The meat should not caramelize.) Season well and add peas and (if using) tomatoes, and allow everything to simmer together for five minutes or so.
- While the condimento is cooking, boil the pasta in well salted water until al dente, then drain (not too well) add to the sauce. Mix well over low heat, then add the ricotta and just a bit of grated or shaved pecorino. Mix again and serve, topped with additional pecorino for those who like it.
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