These Macedonian sausages, spiked with leek and spices, add complex flavour to an otherwise simple pasta dish. If you can’t find them, hot Italian sausages work wonderfully.
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4 Macedonian sausages
4 to 8 tsp extra-virgin olive oil
Generous pinches of red chili flakes
454 g dried orecchiette pasta
½ 475 g tub extra-smooth ricotta
½ cup chopped pistachios,
¼ cup finely shredded mint leaves
Salt to taste
Bring a large pot of salted water to a boil.
Set a large frying pan over medium-high heat. Remove sausage meat from casings.
Break up and crumble meat into pan. Add a little oil, if needed. Cook, stirring often, until meat is browned and cooked through (10 to 12 minutes). Add chilies during the last minute of cooking.
Meanwhile, cook orecchiette in boiling water until al dente (12 to 14 minutes). Drain well. Divide between plates. Sprinkle with cooked crumbled sausage. Add dollops of ricotta. Drizzle each serving with 1 tsp of oil. Add sprinklings of pistachios, then mint.
Season with salt and pepper. Add more oil, if needed. Serve immediately.