(Macaroni with fresh sausage and ricotta cheese - Our recipe)

Time: preparation: 10 minutes .........cooking: 30 minutes 400 g (14 oz) macaroni 150 g (5 1/2 oz) fresh horse-meat sausage 250 g (8 1/2 oz) ricotta cheese 8 tablespoons extra virgin olive oil 2 tablespoons dried chives Salt Grated Parmesan cheese easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Peel the sausage, crumble its meat and put in a pan with 6-8 tablespoons water. Bring to the boil and cook, half-covered, for about 15 minutes or until crumbled sausage has lost all its fat. Remove crumbled sausage from the pan with a skimming ladle and transfer it in a saucepan with olive oil and dried chives. Season to taste with salt and cook for about 5 minutes to flavor the sauce.
Meanwhile cook rigatoni in a large kettle of boiling salted water according to package directions. Melt ricotta cheese, after sieving it, in a large bowl using some tablespoons of the water in which you are cooking pasta.
Drain rigatoni and pour them into the bowl, dress with the sauce, stir and serve immediately with grated Parmesan cheese.

What's the right wine?
Our suggestion is: Alto Adige Sylvaner (white wine from Trentino)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".