Ingredienti per 4 persons 400 gr maccheroni
400 gr ricotta
150 gr sausage
grated pecorino
extra-virgin olive oil
salt, pepper
Preparazione Cream the ricotta in a large bowl with salt, a generous grinding of pepper and the skinned sausage which has been browned in its own fat over a low heat.
When the mixture is rich and creamy, put it aside and cook the pasta in plentiful salted water. Drain the maccheroni when “al dente”, but save a few spoonfuls of the cooking water.
Transfer the pasta to a serving dish with the ricotta and mix carefully with the salted water, a sprinkling of grated pecorino and a drizzle of oil
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