Farmer's Pasta

Method

1. Bring a large pot of salted water to a boil and add the pasta. Cook for about 2 minutes, then drain, reserving a cup of pasta cooking water.
2. While the pasta is cooking, heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add a small handful of cherry tomatoes and let them soften without moving them.
3. Add a splash of the reserved pasta water to the pan to create a light sauce.
4. Transfer the drained pasta to the pan and continue cooking, adding more pasta water as needed, until the pasta is al dente and the sauce is creamy.
5. Meanwhile, break the frisella (or stale bread) into coarse crumbs. Finely chop the parsley leaves until they resemble a powder.
6. Once the pasta is creamy, add a couple of tablespoons of the breadcrumbs and toss to combine.
7. Add grated pecorino cheese and another sprinkling of breadcrumbs, tossing well.
8. Add a couple of tablespoons of ventricina and stir until the meat melts and coats the pasta.
9. Remove the pan from the heat. Finish with a final sprinkle of chopped parsley, shaved pecorino, and extra crunchy breadcrumbs on top.
10. Serve immediately.