Sausage, Ricotta and Lemon Pasta

• porții: 4 servings
• timp activ: 5 minutes
• timp total: 20 minutes

Ingrediente

500g rigatoni

2 tbsp olive oil + extra for garnish

4 thick Italian pork sausages

4 cloves garlic

300g fresh ricotta cheese

zest and juice of 2 lemons

½ bunch flat leaf parsley, chopped

sea salt, to taste

Instrucțiuni

Bring a large saucepan of salted water to the boil. Cook the pasta, stirring occasionally, for 8-10 minutes, until al dente.

Drain the pasta, saving a little of the pasta water.

Heat the oil in a large saucier pan over medium heat.

Peel the skin from the sausages. Break up the sausages into the oil into small ‘meatball size’ pieces. Cook for 3 minutes, without stirring, then begin stirring to brown on all sides.

Chop the garlic, add to the pan and cook, stirring, for 1 minute, taking care not to let the garlic catch and brown too much.

Add 1 cup (250ml) of the pasta water and reduce by half, stirring to mix in the fond from the base of the pan. Reduce the heat to low.

Add the ricotta and break it up as you mix it through the sausage mixture. Add a little more water if needed. Continue stirring until the sauce becomes somewhat smooth. If you want to create a truly glossy, smooth sauce, add 1/2 cup of cream when you add the ricotta.

Stir through the lemon juice and taste for seasoning. Drain the pasta, reserving a little of the pasta water in case it is needed, then add the pasta to the sauce. Remove from the heat.

Add the lemon zest and parsley and toss well to combine. Divide between serving bowls and garnish with a little more parsley and a drizzle of olive oil.

Nutriție

• Dimensiune porție: 4