Rigatoni With Sausage and Ricotta

In ' On Top of Spaghetti...' by Johanne Killeen and George Germon

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  Italian sausages (hot or sweet, about 12 oz.)
• 1⁄2 teaspoon sea salt
• 1  lb rigatoni pasta or 1  lb penne pasta
• 1  cup fresh ricotta
•  fresh ground black pepper
•  freshly grated pecorino romano cheese

Directions

1. Remove the casings from the sausage and break up the meat into small bits in a bowl.
2. Add 6 cups cold water and stir well to combine.
3. Cover and refrigerate for at least 2 hours or up to 24 hours.
4. Bring a large pot of water to a boil for the pasta.
5. Transfer the sausage and the water in which it has been soaking to a large straight-sided saute pan.
6. Sprinkle with salt.
7. Bring to a boil and cook, stirring often, until half the water has evaporated and the sausage is completely cooked.
8. The bits of meat should be well bathed in liquid.
9. Be careful not to reduce it too much.
10. Taste and add salt if necessary.
11. Set aside over very low heat to keep warm.
12. Generously salt the pasta water and drop in the rigatoni.
13. Boil the pasta, stirring frequently, until it is al dente; drain and toss into the saute pan with the sausage mixture.
14. Cook, stirring frequently, over low heat for 2 minutes to allow the pasta to absorb some of the flavor from the sausage.
15. Off the heat, fold in 1/2 cup of the ricotta and a good sprinklin of pepper.
16. Spoon the pasta into warmed individual bowls or a heated serving bowl.
17. Dot with the remaining ricotta and serve right away with Pecorino Romano.
18. Pass the peppermill at the table for a little more spice.