A quick meal, perfect for those hectic days when you wonder; “what can I make for dinner?” We make this simple pasta dish with pastured lamb sausage (these happened to be link sausages) from one of our local farms, but feel free to substitute pork, turkey or beef sausage in this recipe.
1 Pound Pastured Lamb Sausage (or sausage of choice)
2 Cloves Organic Garlic, Peeled & Minced
12 Ounces Cappello’s Grain Free Fettuccine (or your favorite Gluten Free pasta)
2 Tablespoons Extra Virgin Olive Oil
15 Ounces Fresh Ricotta Cheese
Sea Salt and Freshly Ground Pepper (to taste)
1/3 Cup Grated Pecorino Romano Cheese
¼ Cup Fresh Organic Mint (chopped)
1 Tablespoon Freshly Squeezed Lemon Juice from an organic lemon
Optional: 1 Tablespoon Fresh Lemon Zest
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 1 tablespoon of chopped mint cooking until fragrant.
Add 3 tablespoons of water to the skillet, reduce heat to low, and cover with a lid, cooking until sausage is completely cooked (approximately 3 minutes).
Cook the Cappello’s pasta in the boiling water for 45 seconds (if using another pasta follow cooking instructions for that brand).
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 and 2 tablespoons of mint to the skillet tossing gently to coat in the sauce.
Remove from the heat.
Gently stir in 1/3 cup of grated Pecorino cheese, lemon juice, and optional lemon zest.
Garnish with freshly ground Black Pepper, the remaining mint, and additional grated Pecorino cheese.