Shepherd's Rigatoni

1/4 cup extra-virgin olive oil

½

teaspoon pepperoncini or red pepper flakes

1 pound sweet Italian sausage (without fennel seeds), casings removed

1 pound rigatoni pasta

½

teaspoon kosher salt

2 cups fresh whole-milk ricotta (about 2 pounds), drained overnight

½

cup grated parmesan cheese (preferably Grana Padano or Parmigiano-Reggiano)

½

cup loosely packed fresh basil, shredded

Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the red pepper flakes and let them toast for several seconds. Crumble the sausage into the skillet, breaking it into small clumps.

Cook the sausage, breaking up any clumps, until well browned and crispy, about 10 minutes.

While the sausage cooks, add the pasta to the boiling water.

When the sausage is browned and crisp, ladle about 1/2 cup of the pasta cooking water into the skillet to deglaze the pan. Be sure to stir the sausage and scrape up any bits off the bottom of the pan. Stir in the salt.

When the pasta is al dente, drain it then add to the skillet. Toss the pasta and sausage, then remove from the heat and stir in the ricotta and parmesan cheeses. Scatter the basil on top, then toss well.

Serves six.

@Recipe nutrition:Nutrition values per serving: 659 calories, 30 g fat (12 g saturated), 59 g carbohydrates, 1 g fiber, 35 g protein, 72 mg cholesterol 827 mg sodium.

"Lidia Cooks from the Heart of Italy" by Lidia Matticchio Bastianich (2009 Alfred A. Knopf)