Chef Nick Stellino

Nanci’s Pasta

Bring the water to boil in a pasta pot and cook the pasta per the directions on the package.
I like to slightly undercook the pasta by one or two minutes to make it al dente.
While the pasta is cooking bring the sauce to a simmer in a large saucepan or pot.
Once the pasta has cooked, drain it well and add it to the sauce, continue cooking over medium low heat for three more minutes stirring well.
Turn off the heat and stir the ricotta cheese into the pasta until incorporated. Add the pecorino or parmesan cheese and stir well.
Serve either in individual dishes or family style.

1 pound pasta, penne or rigatoni
2 cups of the tomato sauce in which you have braised the sausages (See Sausages Braised in Tomato Sauce)
4 tablespoons ricotta cheese
4 tablespoons grated parmesan or pecorino cheese