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Macedonian Sausage and Ricotta Pasta Plate, $12, condiment bowl, $3, napkin, $25 for a set of four, carafe, $19.50, cutting board, $29.50 at Indigo ( Picard tumbler, $5, Alton fork, $159 for a five-piece setting at Williams-Sonoma (

ANGUS FERGUSSON/The Globe and Mail

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.

Servings: 4

Ready time: 25 minutes


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,

preferably toasted

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.

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