I am now two for two with Lidia’s recipes.
Two pastas down – two incredible pastas down – and both needing to be typed up.
I’m going to put her into the Antonio Carluccio class of chefs where everything will be brilliant.
Indeed, his rustic pasta is yet more proof that the simplest pastas can not only be the best, though can be the most sophisticted. Long Sunday-lunch sort of stuff.
This will most definitely be cooked again.
500gm sweet Italian sausage, removed from casings
1/4 c extra virgin olive oil
1/2 tsp chilli flakes
1/2 tsp salt
1/4 c grated Parmesan
1/2 c loosly packed basil leaves, shredded
- Bring a pot of salted water to the boil to cook the pasta.
- For the sauce, crumble the sausage meat in a bowl, breaking into small clumps with your fingers. Pour the olive oil into a skillet and set it over a medium-high heat. Sprinkle in the chilli flakes and toast for a few seconds., then scatter the crumbled sausage meat in the pan. Cook the sausage, stirring and breaking up any clumps, for 10 minutes or so, as the meat juices are released and cook away, until it is all well browned and crispy.
- Meanwhile, while the sausage is cooking, drop the rigatoni into the boiling water, stir and cook to the boil. When the sausage is browned and crisp, laddled about 1/2 cup of the pasta cooking water into the skillet, and deglaze the pan bottom, scrapping up the browned bits. Season the sausage meat with the salt, and stir with the bit of moisture in the pan.
- When the pasta is al dente, lift it from the pot, drain briefly and drop in into the skillet. Toss the rigatoni and sausage together, then turn off the heat and stir in the ricotta and Parmesan. Scatter the basil on top and toss well to dress the pasta evenly. Heap the ragatoni in warm bowls and serve immediately with extra Parmesan.