Ziti al Pastora

By LeeBoruchow

Made this on Galen's farm with fresh goat milk ricotta and sausage we made from Mr. Bacon.

Ingredients

• 1/2 pound fresh pork sausage, crumbled
• 1 pound ziti
• 1 pound goat-milk or cow-milk ricotta
• 1 tablespoon red pepper flakes
• Salt and pepper
• 1 cup scamorza, freshly grated
• 1/4 cup parsley, chopped

Details

Servings 4

Preparation

Step 1

Place the sausage in a frying pan, and slowly brown over medium-low heat, careful not to burn the meat. Once sausage is evenly browned, pour off any excess fat and keep the pan warm.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti in the boiling water according to the package directions, until tender yet al dente.

Meanwhile, add the ricotta to the sausage and mix in the pepper flakes and salt and pepper, to taste. Drain the cooked pasta, reserving the cooking liquid, and stir it in to the sausage/ricotta mixture.

Add some of the pasta cooking water if necessary to loosen up the mixture, and season again with salt and pepper, if necessary. Add parsley and toss. Top with grated scamorza.