Maccheroni with ricotta and sausage
Instructions
Peel the sausage, sgranatela well and cook on low heat in a saucepan a little water so it starts Browning.
In a bowl mix the ricotta with a fork, then add the sausage, salt and plenty of fresh ground pepper.
Boil the pasta "al dente", drain leaving her a little of the cooking water, then pour the ricotta and complete with plenty of cheese.
Ingredients and dosing for 4 persons
- 400 g of pasta macaroni type
- 400 g of fresh ricotta
- 200 g of sausage
- Abundant of grated pecorino cheese
- Salt
- Peppercorns