Rigatoni al'Agrigento -- Macaroni Agrigento Style, with Sausage




1 lb. mild Italian sausage, skinned and chopped
2-1/2 cup ricotta cheese
1 cup parmesan cheese, grated
Salt and pepper, to taste
1 lb. rigatoni pasta, cooked
1 qt. Pomodora Siciliano - Tomato Sauce Sicilian Style


Put the skinned and broken up Italian sausage in a pan with water to just about cover. Boil until the sausage is cooked and tender, about 15-20 minutes. (The sausage will have no redness nor pink in it.) Skim off some of the fat and water, reserve.

Cream the ricotta in a bowl, add 1 tablespoon of the fat from the sausage, salt and pepper to taste, 1/4 cup grated parmesan, 1/2 cup tomato sauce and the sausage.

Cook the rigatoni according to package directions to al dente, drain well. Toss the remaining grated cheese, and a 1/4 cup of sauce with the rigatoni. Then add a portion of the ricotta mixture to the bottom of each individual bowl, place a serving of rigatoni on top of the ricotta sausage mixture. Top with more tomato sauce. Continue this procedure for each of the individual servings you are making. Serve immediately with more grated cheese, and more Salsa Pomodoro.

Author's Comments

This is a straight forward dish with unbelievable flavors! The blending of the spices of the Italian sausage, the ricotta and the grated cheese does wonders for one’s appetite.
The dish is made in minutes, for as the sausage is cooking, fairly unattended, so is the rigatoni, allowing you time to mix the ricotta. Then it all comes together in minutes

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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