- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 tablespoon olive oil
- 12 ounces Italian sausage, decased
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons coarsely ground black pepper
- 1 pound spaghetti (or rigatoni)
Which wine do
I pair with this recipe?
Check out our wine pairings to complement this recipe!Find Out
- Bring a large pot of salted water to boil.
- In a large skillet over medium heat, add the olive oil and then the sausage. Using a fork, break the sausage into small pieces (as small as you would like).
- Add the Pecorino to a bowl.
- Cook the pasta until al dente (about 2 minutes less than the package directions).
- While it’s cooking, take 3-4 tablespoons of the water and mix into the Pecorino, creating a creamy mixture. Stir in the pepper.
- Drain the pasta and reserve some of the cooking water.
- Add the pasta to the sausage skillet over low heat, making sure not to fry the spaghetti, but rather only to mix together.
- Mix in the cheese and pepper, and add a bit more of the reserved cooking water, as necessary, until a creamy consistency is achieved.
- Add more pepper to taste.
- Serve immediately.
Duh! So simple, so obvious, so right under my nose, but I remained oblivious. Yes, I could be talking about almost any part of my life, but in this case, of course, I'm talking about pasta.
I recently visited the quaint, perfect, and charming Osteria Monti in Rome. It features the cuisine of Le Marche, the province northeast of Lazio: La Cucina Marcheggiana, as they say.
And there I again realized, over a delectable bowl of delectable, that even the simple addition of a single ingredient could change a dish completely.
Duh, why hadn't I thought to add sausage to my Cacio e Pepe? Who knows?You can thank me for pointing out the obvious. This week's Sunday Pasta is obviously delicious. Duh!