Millerighe pastora

  • Difficulty


  • 320 g0SX0025
  • 200 g fresh ricotta
  • 150 g long sausage
  • 4 tbsp grated Pecorino cheese
  • salt and pepper
Millerighe n° 25


Peel the sausage and once crumbled place it in a pan with 3 tbsp of water, cove the pan and simmer over a very gentle heat for 10 minutes. In the meanwhile cook the pasta in plenty of boiling salted water.Remove the pan with the sausage from the heat, filter the fat and keep the sausage for another recipe. Sieve the ricotta into a large bowl and, constantly stirring with a wooden spoon, add the filtered fat, then season with salt and pepper.Once the pasta is cooked and drained al dente, toss it in the bowl with the ricotta add a sprinkle of grated pecorino and serve warm.