Pasta al Pastore (Shepherd’s Pasta)

The cuisine of Southern Italy has a Mediterranean flair; a balance of meat-based dishes, vegetables, fish, cheeses, and of course pasta. Calabria, Italy sits at the Southern edge of the Italian peninsula, South of Naples in the “toe of the boot”. Home to a diverse landscape, Calabria has rugged mountain ranges where Shepherds have raised pigs, sheep and goats for Centuries. Pasta al Pastore is a simple yet hearty dish and is said to have originated in this beautiful region of Italy. While most commonly made with Rigatoni or other tubular pastas, I made this dish with Capello’s Grain Free Fettuccine. I chose pastured lamb sausage from one of my local farms, and the crowds went wild….O.K., maybe not crowds, but those attending my last cooking class truly enjoyed this simple dish.

Ingredients:

½ to ¾ Pound Fresh Loose Sausage
2 Cloves Organic Garlic, Peeled & Minced
12 Ounces Capello’s Grain Free Fettuccine
2 Tablespoons Olive Oil
1 Pound Fresh Ricotta Cheese
Celtic Sea Salt and Freshly Ground Pepper (to taste)
1/3 Cup Grated Pecorino Romano Cheese

Directions:

Place a large pot of salted water on to boil.
In a heavy skillet, cook the sausage until lightly browned.
Add the minced garlic and cook until fragrant.
Add 3 tablespoons of pasta water to the skillet and cover with a lid.
Cook the pasta in the boiling water for 45 seconds.
Drain the pasta, reserving 1 cup of the pasta water.
Add the olive oil, and ricotta cheese to the sausage mixture.
Turn heat to low and gently stir in enough of the reserved water to loosen the ricotta.
Add the pasta to the skillet tossing gently to coat in the sauce.
Remove from the heat.
Gently stir in 1/3 cup of grated Pecorino cheese.

Garnish with freshly ground Black Pepper and additional Pecorino Cheese