Shepherd’s-Style Rigatoni with Ricotta and Sausage | Saveur
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Ingredients
- Kosher salt, to taste
- 1 lb. rigatoni
- 1 lb. hot Italian sausage, removed from casing
- 2 tbsp. extra-virgin olive oil
- 1 lb. cows' milk or sheep's milk ricotta
- Freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley
- <sup>1</sup>⁄<sub>4</sub> cup torn basil leaves
- <sup>1</sup>⁄<sub>2</sub> cup grated pecorino cheese, to garnish
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