Italian
Penne Alla Pessima
by Casa Pappagallo · 705K subscribers on YouTube
A rustic and intense pasta dish from Manduria, named after the 'Pessima' fair. Aged pork sausage, tomato, fennel seeds, and a creamy finish of sheep ricotta and pecorino create a deceptively ugly but delicious plate.
- Difficulty
- medium
Ingredients
11 items- Extra Virgin Olive OilFor cooking
- GarlicSliced
- Chili PepperFresh or dried chili, sliced
- Salsiccia Stagionata di MaialeAged pork sausage, sliced or diced
- Fennel SeedsAbout a teaspoon
- TomatoPassata or crushed tomatoes
- SaltTo taste
- PenneDry pasta, any brand
- Sheep's RicottaFor the creamy finish
- Pecorino RomanoAbout 3 tablespoons plus extra for serving
- Black Pepper(optional) — Optional, freshly ground
Method
- Heat a drizzle of olive oil in a pan over low heat. Add sliced garlic and chili pepper.
- Add the aged pork sausage, sliced or diced, and fennel seeds. Cook gently, stirring occasionally.
- After a couple of minutes, add the tomato (passata or crushed). Season with a pinch of salt. Let the sauce simmer for about 10 minutes over low heat.
- Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package directions until almost al dente.
- In a small bowl, combine about 3 tablespoons of grated pecorino cheese with a few spoonfuls of sheep ricotta. Thin with a little pasta water until creamy but not liquid.
- When the pasta is almost al dente, drain it and transfer to the pan with the sausage sauce. Toss to coat, adding a splash of pasta water if the sauce seems too thick.
- Remove the pan from the heat. Stir in the ricotta mixture until well combined and creamy.
- Season with freshly ground black pepper (optional) and finish with an extra grating of pecorino. Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
