Eliche with ricotta, peppers and sausage

 

Sprinkle the sausage and put it in a frying pan cut into pieces without seasoning. Rosin well, turn off the fire and add the fillets of the pepper previously roasted in the oven and spelled.

Cook the pasta (any small size) drain by storing a little water of baking. Season the pasta with the ricotta cheese, adding some cooking water if it is too dense. Combine sausage and peppers (you could also blossom)

For 4 people

 

PASTA (small size) gr. 320
RICOTTA CHEESE gr. 200
SAUSAGE gr. 250
PEPPER n. 1

 

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