Ricotta di Pecora o Bufala e Parmigiano
For 4 pax
Normally we would use Le bottiglie di pomodoro fatte in casa, but some of the passata di pomodoro available from your supermarket are of very good quality. This sughetto is perfect with the ricotta
Ingredients
750ml of passata di pomodoro
400gr of Paccheri
60 ml of good olive oil
1 onion diced very finely
2 cloves of garlic
10 leaves of basil
Salt
Pepper
200gr of sheep’s milk ricotta or cow’s milk ricotta
40gr Parmigiano
Extra virgin olive oil
Place the oil in a sauce pan and once hot add the garlic, sauté until fragrant, remove it before it goes brown, add the onion and cook until translucent, add the passata di pomodoro and basil and simmer for about 45 minutes to 60 minutes, season well
Blanch the Paccheri in plenty of salted boiling water, as per packet instructions, drain and toss with the sughetto, place in the pasta plates of choice, add a large dollop of sheep’s ricotta on top, grate a little parmigiano and drizzle of extra virgin olive oil. Serve at once
* The paccheri can be substituted with Rigatoni or Tortiglioni
