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Recipes & Entertaining / Rigatoni alla Pastora (with ricotta and sausage meat)  

Rigatoni alla Pastora (with ricotta and sausage meat)

20 July 2011
Author: Jené Steyn
This was a common dish eaten by shepherds in the Calabrian region of Italy, the long and narrow peninsula, which forms the "toe". It is very quick and easy to make.

serves 4


350g ribbed rigatoni pasta

olive oil

3 italian sausages, removed from their casings

180g fresh ricotta cheese

small pinch of peperoncino (chilli flakes)

salt and black pepper to taste

grated parmesan cheese

small handful of fresh italian parsley, chopped


- Place a large pot of salted water on to boil

- Meanwhile, fry the sausage meat and peperoncino in a little olive oil in a heavy based saucepan, until golden and cooked through

- Cook pasta according to packet instructions

- In a small bowl, break up the ricotta cheese with a fork and add a quarter cup of the pasta water

- Drain pasta and add along with the ricotta to the sausage meat.

- Season with salt and pepper

- Garnish with the parmesan and parsley and serve straight away


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Traditional • Hoem Style • Italian Food  
Italian Pasta