(Macaroni with fresh sausage and ricotta cheese - Our original home cooking)

macaroni with fresh sausage and ricotta cheese, typical pasta recipe from south of Italy

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280 g (10 oz) macaroni (rigatoni)
150 g (5 1/2 oz) fresh horse-meat sausage or fresh pork sausage
250 g (8 1/2 oz) ricotta cheese
4 tablespoons extra virgin olive oil
1 tablespoon dried chives
Salt
Grated Parmesan cheese, if liked

Time:
preparation: 10 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 542 (kCal) 27 % GDA - 2269 (kJ)
Protein: 18.9 (g) 36 % GDA
Total fat: 27.8 (g) 39 % GDA
Total carbohydrate: 57.8 (g) 21 % GDA
Sugars: 5.4 (g) 6 % GDA

This is a new pasta recipe we sometimes make at home. It is like a tradtional recipe made in Calabria.

Peel the sausage, crumble its meat and put in a pan with 3-4 tablespoons of water. Bring to the boil and cook, half-covered, for about 15 minutes or until crumbled sausage loses all its fat. Remove the crumbled sausage from the pan with a skimming ladle and transfer it in a saucepan with the olive oil and dried chives. Season to taste with salt and cook for about 5 minutes to flavour the sauce.
Meanwhile cook rigatoni in a large kettle of boiling salted water according to package directions. Read more about we use to cook pasta in Italy.
Melt ricotta cheese, after sieving it, in a large bowl using some tablespoons of the water in which you are cooking pasta.
Drain rigatoni and pour them into the bowl, dress with the sauce, stir and serve immediately.

Note

- You can use pork sausage if you don't like horse meat or don't find it.
- If you have some meat left you can warm it up.
- You can prepare sausage ahead. Crumble and boil it. Then chill it until you boil the pasta.
- Put a little bowl with grated Parmesan cheese on the table. Every guest will be able to sprinkle it on his own dish according to his taste.
It's a mistake to serve the pasta dish sprinkled with Parmesan or Pecorino cheese.

Healthy eating

- This pasta recipe with ricotta and sausage is one-plate meal. It's rich in calories and so you should complete the meal with raw vegetables if you are still hungry and fresh fruit.
- Don't choose this recipe for a complete dinner menu.
- This recipe is OK for people with tomato intollerance or allergy.
- In the nutrition facts there are no Parmesan cheese.
- Eat this dish very seldom: it's too rich in calories, fat and protein.
- If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other no salt recipes ...