Yield: 4 servings
Ingredients:
- 3 tablespoons (45 ml) olive oil
- 1 large shallot, finely chopped
- 1 pound (454 g) penne
- ½ pound (227 g) nduja sausage, casing removed, cut into pieces
- 1 ½ cups (350 ml) fresh high-quality ricotta cheese
- ¼ cup (60 ml) grated parmesan, plus more for garnish
- Salt and pepper
Method:
Heat olive oil in a large pan over medium heat. Add shallot and sauté until soft.
Add pieces of nduja sausage and sauté, stirring occasionally.
Meanwhile, bring a large pot of salted water to a rolling boil.
Add pasta to the boiling water and cook 4-6 minutes, until al dente.
While the pasta is cooking, combine ricotta cheese and parmesan in a bowl.
Add ricotta mixture to pan with the cooking nduja and mix well, turning heat to low.
When the pasta is al dente, drain, reserving a bit of the pasta water, then add the pasta and reserved water to the pan and toss to coat.
Cook, tossing, until the pasta is coated and a sauce has formed.
Transfer to a serving dish, garnish with parmesan, season with pepper and serve immediately.
Buon appetito!