Orecchiette with Sausage, Fondue and Basil

Method

1. Prepare the fonduta by mixing ricotta forte, grated Parmigiano Reggiano, nutmeg, and salt in a small saucepan. Cook over low heat, stirring constantly, until creamy and smooth. Set aside.
2. In a large skillet, heat a drizzle of extra virgin olive oil. Add finely chopped golden onion and sauté until soft and translucent.
3. Add the luganega sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through.
4. Add a few torn basil leaves and stir to combine. Remove from heat.
5. Meanwhile, bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente (about 15 minutes).
6. Drain the pasta, reserving some pasta water if needed, and transfer it to the skillet with the sausage. Toss well over medium heat to coat the pasta with the sauce. Add a drizzle of olive oil and a pinch of black pepper.
7. To serve, spread a generous amount of fonduta on a plate. Place the orecchiette on top. Add a spoonful of extra ricotta forte (if desired) and garnish with fresh basil leaves. Serve immediately.