1 lb. calamarata or other stubby pasta
1 large clove garlic, chopped coarsely
5 links of mild Italian sausage (or whatever kind you have on hand), uncased and crumbled up
2-3 ripe tomatoes, chopped up (optional)
A few dollops of ricotta cheese, to taste
Salt and pepper to taste
Grated pecorino romano
The shape of the calamarata specialty cut pasta, calls to mind calamari rings and is perfect when paired with heavy sauces that can stand up to calamarata’s heft. Calamarata pairs well with cream sauces and porcini mushrooms.
Sauté the onion in olive oil until softened. Add the garlic and crumbled sausage meat and allow it to brown gently until the sausage has just lost it raw look. (The meat should not caramelize.) Season well and add peas and (if using) tomatoes, and allow everything to simmer together for five minutes or so. Meanwhile, boil the pasta in well salted water until al dente, then drain (not too well) add to the sauce. Mix well over low heat, then add the ricotta and just a bit of grated or shaved pecorino. Mix again and serve, topped with additional pecorino. Buon appetito!