This rustic Calabrian-inspired pasta is a comforting blend of savory, spicy, and creamy textures. The dish starts with hot Italian sausage, browned until crisp to render out flavorful fats. It is then combined with penne or macaroni and tossed with a generous amount of fresh ricotta cheese, creating a rich, glossy sauce without the need for heavy cream. Fresh parsley adds a bright, herbal note, while optional red pepper flakes provide an extra kick of heat for those who enjoy spice. The result is a satisfying, one-pot meal that feels both indulgent and homey. Perfect for busy weeknights or casual family dinners, this recipe highlights simple, high-quality ingredients. It brings the warm, communal spirit of Italian cooking to your table with minimal effort and maximum flavor.
Cucina Rustica: Calabrian Macaroni With Sausa
Description
This rustic Calabrian-inspired pasta is a comforting blend of savory, spicy, and creamy textures. The dish starts with hot Italian sausage, browned until crisp to render out flavorful fats. It is then combined with penne or macaroni and tossed with a generous amount of fresh ricotta cheese, creating a rich, glossy sauce without the need for heavy cream. Fresh parsley adds a bright, herbal note, while optional red pepper flakes provide an extra kick of heat for those who enjoy spice. The result is a satisfying, one-pot meal that feels both indulgent and homey. Perfect for busy weeknights or casual family dinners, this recipe highlights simple, high-quality ingredients. It brings the warm, communal spirit of Italian cooking to your table with minimal effort and maximum flavor.Ingredients
Directions
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Bring a large pot of salted water to a boil for the pasta.
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Prick the sausages several times with a fork to prevent bursting.
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Place sausages in a large skillet over medium heat with 1/4 cup of water.
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Cover and simmer until the water evaporates, about 3-4 minutes.
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Uncover and continue cooking, turning often, until sausages are browned and cooked through, about 8 minutes.
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Remove sausages from skillet and slice into bite-sized pieces; set aside.
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Meanwhile, cook the penne or macaroni in the boiling water until al dente, about 8-10 minutes.
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Before draining, reserve 1 cup of the starchy pasta cooking water.
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Drain the pasta and return it to the hot pot.
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Add the ricotta cheese, 3/4 cup of reserved pasta water, parsley, hot pepper flakes, salt, and pepper to the pot.
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Stir vigorously until the ricotta melts into a creamy sauce.
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Add the sliced sausages to the pasta and toss to combine.
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Add more reserved pasta water, one tablespoon at a time, if the sauce looks too thick.
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Serve immediately, sprinkled with grated Pecorino Romano cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 510.3kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 13.5g68%
- Cholesterol 91.4mg31%
- Sodium 1712.3mg72%
- Total Carbohydrate 35.8g12%
- Dietary Fiber 2.4g10%
- Sugars 4.1g
- Protein 31.9g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
