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

1. 1

   Put the skinned and broken up Italian sausage in a pan with water to just about cover.

2. 2

   Boil until the sausage is cooked and tender, about 15-20 minutes.

3. 3

   (The sausage will have no redness nor pink in it.)

4. 4

   Skim off some of the fat and water, reserve.

5. 5

   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.

6. 6

   Cook the rigatoni according to package directions to al dente, drain well.

7. 7

   Toss the remaining grated cheese, and a 1/4 cup of sauce with the rigatoni.

8. 8

   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.

9. 9

   Top with more tomato sauce.

10. 10

    Continue this procedure for each of the individual servings you are making.

11. 11

    Serve immediately with more grated cheese, and more Salsa Pomodoro.

* Per serving · 4 servings · Values may vary.

No additional tips available.