Sausage Rigatoni, Ricotta Cheese, Sweet Tomato Sauce
11.5 oz Rigatoni
9 oz pork sausage
2 tbsp olive oil
1 clove of garlic
3.5 oz tomato purée
3.5 oz cherry tomato
3.5 oz tomato, diced
1 oz onion
3.5 oz red peppers
1 fl oz white wine
7 fl oz vegetable stock
1 broccoli
3.5 oz buffalo’s milk Ricotta cheese
Salt
Fennel seeds to taste
Chili powder to taste
Coriander to taste
In a large pan, sauté the onion with the oil and a whole garlic wedge.
Remove the skin from the sausage, crumble the meat using a wooden spoon or a metal whisk and add it inside the pan. Sauté and deglaze with wine; let evaporate.
Add the tomatoes, the vegetable stock, ground chili and the diced bell pepper.
Add the fennel seeds and the ground coriander. Cook until ready, adjust salt and pepper.
Clean the broccoli and separate the florets. Slice through the florets’ stock with the blade of a knife. Blanch them in boiling salted water for a few minutes. Drain using a spoon sieve and cool in cold water.
Flavor the extra virgin olive oil in a pan on high heat with the garlic, the broccoli florets. Adjust the salt.
Keep warm.
Cook the Rigatoni pasta in the broccoli cooking liquid and drain when al dente. Mix with the sausage and tomato. Sauté the hot pasta adding at last flakes of ricotta cheese and the sautéed broccoli florets.
