Italian
Pasta alla Pecoraia
by Casa Pappagallo · 705K subscribers on YouTube
Pasta alla Pecoraia is a rich, rustic pasta from Calabria, made with sheep ricotta, red onions (preferably from Tropea), sausage, and tomato. A symphony of flavors.
- Difficulty
- medium
Ingredients
9 items- Red OnionRed onions from Tropea are preferred
- SausagePork sausage, Italian style
- Olive OilExtra virgin olive oil
- Peeled TomatoesBlended or passata
- BasilFresh basil leaves
- Sheep's RicottaSheep ricotta
- PastaGigli or other short pasta
- Black Pepper(optional) — To taste
- Ricotta Salata Affumicata(optional) — Smoked salted ricotta or aged cacio ricotta for grating
Method
- Finely chop the red onion.
- Heat oil in a pan, add the onion and sausage, and sauté for 3-4 minutes until well browned.
- Add blended peeled tomatoes (or passata) and a few torn basil leaves. Cook for about 5 minutes to let the flavors meld.
- Meanwhile, cook the pasta in boiling salted water.
- Take a little pasta cooking water and dilute the sheep ricotta with it.
- Pour the diluted ricotta into the tomato-sausage sauce and stir.
- Drain the pasta al dente and add it to the sauce. Add more fresh basil and toss.
- Serve with a grind of black pepper and grated smoked ricotta salata (or aged ricotta) on top.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
