Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Creamy Ricotta and Sausage Pasta Delight

Creamy Ricotta and Sausage Pasta Delight

Indulge in Creamy Ricotta and Sausage Pasta Delight, a flavorful Sicilian dish that's quick to prepare and sure to impress!

Author: Giuseppe Rizzo • Published on: October 4, 2023
Categories: First courses Meat first courses
Tags: basil caciocavallo cheese extra virgin olive oil pasta black pepper tomatoes salt sausage wine white wine
⏱️
Prep Time
15 minutes
🔥
Cook Time
10 minutes
👥
Servings
4 people
📊
Difficulty
Easy
💰 Moderate
🗓️ All year round
⭐ 4.8/5

🛒 Ingredients

  • ✓ 320 g of your preferred pasta
  • ✓ 300 g of sheep ricotta
  • ✓ 50 g of grated caciocavallo cheese
  • ✓ 250 g of Sicilian sausage with fennel seeds
  • ✓ Half a glass of white wine
  • ✓ 4 yellow cherry tomatoes
  • ✓ Extra virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper
  • ✓ Basil for garnish

📊 Nutritional Information

Calories
650-700 kcal
Protein
25-30 g
Fat
30-35 g
Carbohydrates
60-65 g
Fiber
3-4 g

Giuseppe Rizzo, a passionate advocate of Sicilian cuisine, presents the Creamy Ricotta and Sausage Pasta Delight, a homage to the island's rustic flavours. 
The dish's allure lies in the harmonious blend of savoury sausage and creamy ricotta, creating a flavour profile that is both bold and balanced. 
Imagine the aroma of sizzling sausage mingling with the delicate sweetness of ricotta, creating a culinary symphony that enchants the senses. 
This classic Sicilian pasta, loved across the region, is perfect for any occasion, whether it's a cosy family dinner or a festive celebration. 
Pair it with a glass of Contea di Sclafani Grillo for an authentic Sicilian experience.

👨‍🍳 Preparation

  1. 1

    Cook the pasta: Start by boiling a pot of water to cook the pasta. While waiting for the water to reach a boil, prepare the sauce.

  2. 2

    Cook the sausage: Heat a frying pan with a little oil. Peel the sausage and break it into small pieces with your hands. Cook it for a few minutes, pressing it with a fork to crumble it evenly. Let it simmer with the wine and add the cherry tomatoes.

  3. 3

    Prepare the ricotta cream: In a bowl, pour the ricotta and mash it. Add a couple of tablespoons of hot water and the grated caciocavallo cheese. Mix until smooth and creamy.

  4. 4

    Combine the ricotta with the sausage: Pour the ricotta cream into the frying pan with the sausage and mix well. Adjust the seasoning with salt and pepper to your taste.

  5. 5

    Sauté the pasta: As soon as the pasta is cooked al dente, transfer it to the frying pan with the sausage and ricotta cream. Sauté the pasta in the pan so that the sauce is evenly distributed and completely coats the pasta. If it seems too dry, you can add a little pasta cooking water to make it creamier.

  6. 6

    Plate and serve: Transfer the Ricotta and Sausage Pasta to plates. Drizzle with olive oil and another pinch of pepper. Finally, serve at the table garnished with a sprig of basil. Enjoy!

💡 Tips and Variations

For a richer flavour, consider adding champignon and porcini mushrooms. Alternatively, a fresh tomato sauce or fried aubergine can elevate the dish. Adjust the ingredients according to your taste preferences.

📦 Storage

  • • Refrigerate leftovers in an airtight container for 1-2 days.
  • • Reheat leftovers in a saucepan over medium-low heat, adding a bit of water or milk to maintain creaminess.
  • • Ensure leftovers are covered well to prevent drying out.

🍷 Pairing

For an exceptional culinary experience, pair this dish with a glass of Contea di Sclafani Grillo. This Sicilian white wine complements the pasta's rich flavours with its fresh and lively notes. Serve it chilled between 6°C and 8°C.

Thank you for joining us on this culinary journey through Sicily with our Creamy Ricotta and Sausage Pasta Delight. We hope you enjoy preparing and savouring this traditional dish, which is sure to impress at any gathering. Buon appetito!

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: