The recipe is for pasta with a sausage and ricotta sauce, very easy to make but really nice.
- 5 heapingTbsp fresh ricotta
- 1 fresh sausage
- 25 cl milk
- black pepper
- 150g pasta (your favourite shape - I favour penne or pipe rigate)
Peel the sausage and crumble into tiny pieces.
Brown - WITHOUT ANY ADDED FAT - in a non stick pan.
When brown, add the milk and cook over a moderate heat (the time it will take you to cook the pasta).
The milk will curdle and reform itself into some type of cream, don't worry about this: it is completely normal.
Cook the pasta al dente in plenty of salted water.
While everything is cooking, beat the ricotta to a cream with a fork, add a generous amount of pepper, grated nutmeg and a little grated cinnamon (You should be just able to taste the cinnamon behind the other spices).
When the pasta is ready, toss in the pan with the milk and sausage and top with the ricotta mix.
Give it a good stir, so that all the ingredients blend.
Complain that the portion is too small.
You can obviously use more pasta per person (I use 75g because we eat it as a first dish - Italians would normally eat 100g per person).Cross posted to hens_cook
For every other two persons, double the quantities.
The original recipe also calls for Pecorino cheese to be grated over the pasta. I tried it both ways and prefer the "without" version.