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2014.02.07

February 7, 2014

Earlier this afternoon I was reciting a recipe to one of my co-workers.  I thought, if it’s easy enough that I can dictate it off the top of my head, maybe it’s worth posting.

And so, here it is.  I’m sorry I didn’t think to take a photo when I made it the other night, but oh well.

 

Rigatoni alla Pastora 

1 pound (1 box) rigatoni

1 pound sweet Italian sausage – pork, chicken, or meatless, your choice.  If your store carries it “loose”, buy it – if not, links are fine.

1 pound ricotta cheese – whole fat, low fat,  or skim, your choice

1-2 tablespoons olive oil

salt and pepper

parsley if you like it

grated pecorino or parmesan if you like it

 

1. Boil water for the rigatoni.  While you’re waiting for it to boil, drain the ricotta and put it into a big bowl – like, the biggest bowl you’ve got.  Stir it up a bit to spread it out, and then dose it with salt and pepper.  Then, if you got sausage links, remove the casings and mush up the meat into small pieces, till it looks a little like ground beef.

2.  Just before you put the pasta into the pot, put a big skillet on the stove on medium-high and put the olive oil in it.

3. Dump the pasta into the boiling water and give it a stir.  Then dump the sausage into the skillet.  Give the sausage the occasional stir until it’s no longer pink.  Once some bits start to turn brown, turn off the heat.

4. By now the pasta is probably ready.  Take about 1/4 cup of the pasta water out of the pot before you drain it.  Drain the pasta (do not run it under the water!!) and then put it into the skillet with the sausage.  Give it a few good stirs until everything is mixed up together.  Now take that pasta water and pour into the bowl of ricotta cheese.  Give it a stir – the cheese will turn all creamy-like. Yum.

5.  Dump the sausage and pasta into the cheese and toss it all together.  Sprinkle a little parsley over the top if you are so inclined.  A little grated pecorino on top never hurt anyone either, but maybe put it on the table and let people do it themselves.

 

 

There you have it – delicious, easy, and really fast – perfect weeknight supper.

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