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

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

Time:
preparation: 10 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.