Strozzapreti alla norcina with mushrooms

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Italian sausage60 g
• Button mushrooms80 g
• Part-skim ricotta40 g
• Pecorino10 g
• Nutmegto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, remove the sausage from its casing and crumble it; clean the button mushrooms by wiping them with a damp cloth, trim the earthy end of the stalks and slice them thinly.
3. Brown the sausage in a dry pan over medium heat for 5 minutes, breaking it up, until golden and it has released its fat.
4. Add the mushrooms, season lightly with salt and cook over medium-high heat for 6 minutes, until they have given off their water and turned golden.
5. Salt the water once boiling and cook the durum wheat strozzapreti for the packet time (about 11–12 minutes), until al dente. Meanwhile, in a bowl, loosen the light ricotta with a small ladleful of cooking water, a grating of nutmeg and the black pepper, until smooth.
6. Drain the pasta into the pan, add the ricotta cream and the grated pecorino over low heat and stir for a minute, until the sauce is creamy and coats the pasta.