pasta / primo recipes

rigatoni with ricotta and sausage

February 21, 2017


this clean eating thing is HARD WORK! and everyone deserves a cheat day once in a while. i’m a firm believer in the 80/20 rule. 80% eating well and working out and being health concious, and 20% eat whatever the fuck you want. you just have to have that balance or you’ll either get really fat, or you’ll go insane.

i’ve been more of a 90/10 in the past little while (except for a few days where i realllllly fell off the wagon), since i’ve been prepping to be on a beach in a bikini in rio which will be over-flowing with teeny tiny bathing suits and perfect brazilian butts. but since i’m leaving tomorrow, at this point i’m not going to get any fitter, so i’m having this beautiful, wonderful cheat day where i stuff my face full of pasta and cheese.Β . it literally takes no time at all to throw together, which is one of the most dangerous things about this meal. in just over the time it takes to boil pasta, you can have creamy peppery meaty pasta – just typing that made my mouth water. you don’t have to use rigatoni, you can sub whatever pasta you have on hand, but it helps if they are tube shaped and have little ridges on them so you get maximum cheese coverage on every piece.

i’m crossing my fingers that by the time i get back, spring will have sprung and the snow will be melted and the promise of flowers and jean jackets and the anticipation of bbqing will hang in the warming air. until then, enjoy this pasta with me, knowing that comfort food season is almost over and it’s time to be fully committed to the 80/20 cause crop top season is slowly creeping up on us!

rigatoni with sausage and ricotta
*serves 2

1 spicy italian sausage
1/3 cup smooth ricotta
1 – 1 1/2 cups rigatoni
1 handful torn basil leaves
1 handful roughly chopped parsley
2-3 big pinches black pepper
salt, to taste

bring a large pot of well salted water to a rolling boil. while waiting for water to boil, remove the sausage from it’s casing and cook in a medium sized shallow pot, breaking up with a spoon until you have olive sized pieces. remove sausage and set aside.

cook pasta until just al-dente, drain reserving 1/4 cup of the pasta water. add ricotta to the same pot you used for the sausage, then add the reserved pasta water and whisk until smooth. add pepper, cooked pasta and sausage and toss to coat. add in herbs and mix just before serving.

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