Penne with Ricotta Cheese and Sausage

Penne alla Pastora

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 300 g/10 oz ridged penne
  • 400 g/14 oz ricotta
  • 150 g/5 oz Italian sausage
  • freshly ground black pepper
  • freshly grated pecorino cheese
  • 2 tablespoons olive oil


    Remove the skins from the sausages and break them up into small pieces. Gently cook the sausage meat in the olive oil, do not allow it to get over browned.

    Meanwhile, boil the penne in abundant salted water.

    Sieve the ricotta cheese into a serving bowl, add a little water from the pasta water and a lot of coarsely ground black pepper. Blend the cheese until it has the consistency of a creamy paste. Add the sausage meat, drained of the oil, to the ricotta, and fold in.

    When the penne reach al dente, drain, but not too thoroughly. Stir the pasta into the ricotta and sausage mixture. Serve with grated pecorino cheese.