Pasta with Sausage and Stracchino

Ingredients

Scaled for your household (4 portions) · original serves 4

• Casarecce pasta320 g
• Pork sausage250 g
• Stracchino cheese200 g
• Extra virgin olive oil2 spoonful
• Garlic cloves1 clove
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Rosemaryto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Thymeto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Sageto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Salt for pasta waterto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Water for pastato taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Bring salted pasta water to a boil. Remove sausage casings and crumble meat into a pan. Sauté for 2–3 minutes, add garlic and oil, then cook another 2 minutes. Remove garlic.

2. 2

   Cook pasta according to its packet. Add stracchino to the sausage just before draining.

3. 3

   Add pasta and a little of its cooking water; stir until cheese melts and coats it. Season with pepper and chopped thyme, rosemary and sage. Serve hot.