Pasta alla Pecorara by @federicofusca

≈ 40 min

4 servings

🍝

400 g

Rigatoni

🥕

300 g

Vegetables

🍖

130 g

Guanciale

🧀

250 g

Sheep's milk ricotta

🧀

100 g

Aged ricotta

🧂

1 g

Salt

⚫

0.5 g

Pepper

🫒

30 ml

Extra virgin olive oil

🧅

1 medium

Onion

🍅

200 ml

Tomato passata

  1. Dice
    • onion
    • guanciale

    Finely dice 1 onion and cut 130 g guanciale into small strips or cubes.

  2. Wash
    • mixed garden vegetables
    • Onion

    Wash and dice 300 g mixed garden vegetables into bite-size pieces.

  3. Boil
    • salt

    Bring a large pot of generously salted water to a boil.

  4. Heat
    • extra-virgin olive oil

    Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.

  5. Cook
    • guanciale

    Cook the guanciale in the skillet until its fat renders and the pieces are crisp, about 5 minutes.

  6. Add
    • onion

    Add the diced onion and cook until softened, about 3 minutes.

  7. Add
    • mixed garden vegetables
    • Onion

    Add the mixed garden vegetables and sauté until tender, about 7 minutes.

  8. Pour
    • tomato passata

    Pour in 200 ml tomato passata and simmer the sauce for 8 minutes.

  9. Cook
    • rigatoni pasta

    Cook 400 g rigatoni in the boiling water until al dente, following the package time.

  10. Drain
    • rigatoni pasta

    Reserve 120 ml pasta water, then drain the rigatoni in a colander.

  11. Toss
    • rigatoni pasta
    • tomato passata
    • mixed garden vegetables

    Add the drained rigatoni to the vegetable and tomato sauce, then toss to coat.

  12. Stir
    • sheep's milk ricotta

    Stir in 250 g sheep's milk ricotta and loosen with reserved pasta water until creamy.

  13. Season
    • salt

    Season the pasta with salt and black pepper to taste.

  14. Grate
    • aged ricotta

    Grate 100 g aged ricotta over the pasta and serve immediately.

Pasta alla Pecorara by @federicofusca

≈ 40 min

4 servings

🍝

400 g

Rigatoni

🥕

300 g

Vegetables

🍖

130 g

Guanciale

🧀

250 g

Sheep's milk ricotta

🧀

100 g

Aged ricotta

🧂

1 g

Salt

⚫

0.5 g

Pepper

🫒

30 ml

Extra virgin olive oil

🧅

1 medium

Onion

🍅

200 ml

Tomato passata

Preparation Steps

  1. Step 1/14

    Finely dice 1 onion and cut 130 g guanciale into small strips or cubes.

    🧅onion
    🍖guanciale
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Wash and dice 300 g mixed garden vegetables into bite-size pieces.

    🥕mixed garden vegetables
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Bring a large pot of generously salted water to a boil.

    🧂salt
    🍲large pot

  4. Step 4/14

    Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.

    🫒extra-virgin olive oil
    🍳large skillet

  5. Step 5/14

    Cook the guanciale in the skillet until its fat renders and the pieces are crisp, about 5 minutes.

    🍖guanciale
    🍳large skillet
    🥄wooden spoon

  6. Step 6/14

    Add the diced onion and cook until softened, about 3 minutes.

    🧅onion
    🍳large skillet
    🥄wooden spoon

  7. Step 7/14

    Add the mixed garden vegetables and sauté until tender, about 7 minutes.

    🥕mixed garden vegetables
    🍳large skillet
    🥄wooden spoon

  8. Step 8/14

    Pour in 200 ml tomato passata and simmer the sauce for 8 minutes.

    🍅tomato passata
    🍳large skillet
    🥄wooden spoon

  9. Step 9/14

    Cook 400 g rigatoni in the boiling water until al dente, following the package time.

    🍝rigatoni pasta
    🍲large pot
    🥄wooden spoon

  10. Step 10/14

    Reserve 120 ml pasta water, then drain the rigatoni in a colander.

    🍝rigatoni pasta
    🥄ladle
    🧺colander

  11. Step 11/14

    Add the drained rigatoni to the vegetable and tomato sauce, then toss to coat.

    🍝rigatoni pasta
    🍅tomato passata
    🥕mixed garden vegetables
    🍖guanciale
    🍳large skillet
    🥄wooden spoon

  12. Step 12/14

    Stir in 250 g sheep's milk ricotta and loosen with reserved pasta water until creamy.

    🧀sheep's milk ricotta
    🍳large skillet
    🥄wooden spoon

  13. Step 13/14

    Season the pasta with salt and black pepper to taste.

    🧂salt
    ⚫black pepper
    🥄wooden spoon

  14. Step 14/14

    Grate 100 g aged ricotta over the pasta and serve immediately.

    🧀aged ricotta
    🧀box grater

Composition

Ingredients

Types

Meat, Pork, Dairy, Seasonings, Fats and Oils, Vegetables

Ingredients

Rigatoni, Vegetables, Guanciale, Sheep's milk ricotta, Aged ricotta, Salt, Pepper, Extra virgin olive oil, Onion, Tomato passata

Notes

Vegetables (garden vegetables, to taste), Salt (to taste), Pepper (to taste), Extra virgin olive oil (to taste)

Allergens

Milk

Dietetics

Dietary regimen

High-protein

Calories

710 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 79g, Fat: 29g, Saturated fat: 12g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3.2mg, Sodium: 720mg, Potassium: 510mg

Vitamins

Vitamin A: 170µg, Vitamin C: 18mg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, wooden spoon, colander, box grater, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Lunch, Dinner, Family meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Abruzzo

Various

Aspect

Texture

Al dente, Creamy, Silky, Crispy, Tender

Flavors

Savory, Salty, Smoky, Rich, Tangy, Tomatoey, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 30 days (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture of ricotta sauce may change after freezing)