Pasta di Canicattì with Sheep Sausage and Ricotta

Method

1. Finely chop the spring onion (or small onion) and remove the seeds from the chili pepper, then chop it finely.
2. Heat a generous amount of extra virgin olive oil in a large pan. Add the chopped onion and chili and sauté over medium-high heat until the onion softens.
3. Remove the casing from the sheep sausage and break the meat into chunks directly into the pan. Cook, stirring occasionally, until the sausage is well browned and rendered its fat.
4. Pour in a generous amount of smooth tomato passata (extra fine). Stir to combine and let simmer for about 10 minutes.
5. Meanwhile, bring a pot of salted water to a boil for the pasta. Use a short pasta like paccheri.
6. When the sauce has simmered, transfer the pasta directly into the sauce and add a ladle of the boiling pasta water. Cook the pasta risottata-style, adding more pasta water as needed until the pasta is al dente and the sauce is creamy.
7. Once the pasta is cooked, remove the pan from the heat. Grate the salted sheep ricotta generously over the pasta and toss vigorously to incorporate and create a creamy texture.
8. Serve immediately, garnishing with additional grated ricotta if desired.