Paccheri Giovanna with Sage Ricotta
Recipe courtesy of J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club
Ingredients
- paccheri pasta - 4 ozs.
- olive oil - 1 oz.
- Italian sausage - 3 ozs., coarse grind
- elephant garlic - 1/2 oz., sliced thin
- San Marzano tomatoes - 1/2 cup, drained and chopped
- white wine - 2 ozs.
- basil - 2 Tbsps., chiffonade
- sage ricota
Instructions
Procedure:
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Bring salted pasta water to a boil.
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Add pasta. Time to cook will depend upon pasta size,
shape, and dryness. -
Heat olive oil in sauté pan, add sausage, break up and cook through.
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Add garlic and sauté to aroma.
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Add tomatoes, heat through.
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Deglaze with white wine and reduce.
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Add in pasta and a little of the pasta water.
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Toss with basil. Season with salt and pepper
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Place in bowl, top with sage ricotta.
