Pasta alla pecoraia - un esplosione di gusto!

Pasta alla pecoraia is rich, incredibly rich, in flavor and aroma, a dish that, despite its simplicity, is decidedly luxurious. This recipe originates from Calabria, and indeed, in some places, this splendid region is immediately recognizable. A rustic first course, with little form but plenty of substance. The key ingredients of this dish are sheep's milk ricotta, red onions—Tropea onions are even better—and sausage. Together, and well combined, these two elements create a true symphony. Calabrese housewives prepared this first course on holidays, as it was truly precious, or when the shepherds themselves returned from work starving. A recipe that, thanks to its simplicity, can be made by anyone; the end result is sure to be enjoyed by all. ► Ingredients for making pasta alla pecoraia: 400 g pasta 250 g sheep's milk ricotta 300 g pork sausage 300 g peeled tomatoes 150 g red onions 1 bunch basil Smoked ricotta to taste 4 tablespoons extra virgin olive oil Salt to taste Black pepper to taste The recipe is on the website: https://www.casapappagallo.it/ricette... At Casa Pappagallo, there's always something brewing! Every day, something happens: a new recipe, a freshly planted vegetable in the garden, or some experiment somewhere between a scientific experiment and the search for a new agricultural product. Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas, and inspiration drawn from our everyday lives. ------------------------- You can also find us here: ► FACEBOOK:   / lucapappagalloofficial   #Ricotta #CasaPappagallo #Pasta ► DON'T MISS THE NEXT VIDEO RECIPE! Subscribe to the channel:    / @casapappagallo