In ' On Top of Spaghetti...' by Johanne Killeen and George Germon
My Private Note
Units: US | Metric
- 1Remove the casings from the sausage and break up the meat into small bits in a bowl.
- 2Add 6 cups cold water and stir well to combine.
- 3Cover and refrigerate for at least 2 hours or up to 24 hours.
- 4Bring a large pot of water to a boil for the pasta.
- 5Transfer the sausage and the water in which it has been soaking to a large straight-sided saute pan.
- 6Sprinkle with salt.
- 7Bring to a boil and cook, stirring often, until half the water has evaporated and the sausage is completely cooked.
- 8The bits of meat should be well bathed in liquid.
- 9Be careful not to reduce it too much.
- 10Taste and add salt if necessary.
- 11Set aside over very low heat to keep warm.
- 12Generously salt the pasta water and drop in the rigatoni.
- 13Boil the pasta, stirring frequently, until it is al dente; drain and toss into the saute pan with the sausage mixture.
- 14Cook, stirring frequently, over low heat for 2 minutes to allow the pasta to absorb some of the flavor from the sausage.
- 15Off the heat, fold in 1/2 cup of the ricotta and a good sprinklin of pepper.
- 16Spoon the pasta into warmed individual bowls or a heated serving bowl.
- 17Dot with the remaining ricotta and serve right away with Pecorino Romano.
- 18Pass the peppermill at the table for a little more spice.
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Nutritional Facts for Rigatoni With Sausage and Ricotta
Serving Size: 1 (159 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 505.9
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.3 g
- Cholesterol 108.4 mg
- Sodium 745.1 mg
- Total Carbohydrate 57.1 g
- Dietary Fiber 2.5 g
- Sugars 1.9 g
- Protein 23.3 g