Spicy sausage and ricotta pasta

By Michael Bonacini
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SERVES
4

Ingredients

  • 3 tablespoons (45 milliliters) olive oil
  • 1 large shallot, finely chopped
  • 454 grams penne
  • 226 grams nduja sausage, casing removed, cut into pieces
  • 1 1/2 cups (360 milliliters) fresh high-quality ricotta cheese
  • 1/4 cup (60 milliliters) grated Parmesan, plus more for garnish
  • Salt and pepper

Directions

  1. Heat olive oil in a large pan over medium heat. Add shallot and sauté until soft. Add pieces of sausage and sauté, stirring occasionally.
  2. In the meantime, bring a large pot of salted water to a rolling boil. Add pasta and cook.
  3. As the pasta cooks, combine ricotta cheese and 1/4 cup (60 milliliters) Parmesan in a bowl. Add ricotta mixture to pan with nduja and mix well, turning heat to low. Add a ladleful of pasta water, then season with salt and pepper. When the pasta is al dente, drain, then add pasta to pan and toss to coat in sauce.
  4. Garnish with Parmesan and serve immediately.

Buon Appetito!

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