Casareccia with zucchini, ricotta and pork and fennel sausage
( SERVES 4 )
Squiggly casareccia pasta catches the zucchini perfectly in this simple dish.
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|400 g||Casareccia pasta, dried. Or use a similar pasta.|
|¼ cup||Olive oil|
|1||Garlic cloves, crushed|
|1 pinch||Chilli flakes|
|1||Pork and fennel sausage, skin discarded|
|2 tsp||Fresh oregano, leaves|
|½ cup||Ricotta cheese, fresh|
|1 to serve||Pecorino cheese, grated|
- Cook pasta according to packet instructions in plenty of boiling salted water, until aldente.
- Meanwhile add olive oil toa wide, heavy-based pan. Add garlic and chilli flakes, and heat over a medium element until garlic begins to sizzle. Break sausage meat into pan in little pieces, and cook on high heat until lightly browned, stirring occasionally.
- Add zucchini, oregano and salt to pan, and cook for 3-4 minutes, stirring occasionally, until zucchini is soft.
- When pasta is ready, use a slotted spoon or metal sieve to transfer it directly from pot to pan, allowing a little salted water to come with it. Scatter ricotta in blobs over the pasta and toss everything gently just to combine. Serve in heated bowls, and grate pecorino over the top.