Mixed Pasta With Sausage And Caciocavallo Cheese

Method

1. Finely slice the onion and crush the garlic cloves. Add them to a large pot with olive oil and a sprig of rosemary.
2. If using, add a little chopped chili pepper.
3. Sauté for about 5 minutes until the onion is golden.
4. Meanwhile, remove the casing from the sausage and break the meat into small pieces.
5. Add the sausage to the pot and break it up further with your hands. Cook for about 10 minutes until crispy.
6. Remove the rosemary sprig and garlic cloves from the pot.
7. Pour in a generous splash of white wine and let the alcohol evaporate.
8. Stir in a tablespoon of tomato paste, then add two tablespoons of water (or more) to create a thick sauce.
9. Season with abundant black pepper.
10. Add all the mixed leftover pasta (any shapes) to the pot. If you have a potato, cut it into small cubes and add it too.
11. Add salt to taste, then pour in enough boiling water to cover the pasta.
12. Cook for 14-15 minutes until the pasta is al dente and the sauce has thickened.
13. While the pasta cooks, cut the caciocavallo cheese into small cubes (about 400g) and grate some pecorino romano if using.
14. When the pasta is ready, remove the pot from the heat and add the cubed caciocavallo and grated pecorino.
15. Toss vigorously for 3-4 minutes until the cheese melts and creates a creamy, stringy texture.
16. Serve directly from the pot (no plating needed) and eat with a spoon.