Rigatoni with ricotta-sausage
Instructions
03338 RIGATONI with RICOTTA and sausage 03338 3 or 4 fresh sausages; 1 tablespoon oil; 1/2 kg of peeled tomatoes passed; 300 g ricotta; salt and pepper; 400 g rigatoni; grated Parmesan.
In a pan heat the oil then add the sausages with a glass of water and cook until the water has dried.
Add the tomatoes and cook over low heat for about 30 minutes.
Add salt and pepper and turn off heat.
Meanwhile Cook the rigatoni in boiling salted water.
Drain the pasta al dente.
In a bowl pour the ricotta and mix with a fork.
Add sausage and sauce conditevi the dough.
Sprinkle grated Parmesan and serve.
