• 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)

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  1. Bring a large pot of salted water to boil.
  2. 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).
  3. Add the Pecorino to a bowl.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions).
  5. While it’s cooking, take 3-4 tablespoons of the water and mix into the Pecorino, creating a creamy mixture. Stir in the pepper.
  6. Drain the pasta and reserve some of the cooking water.
  7. Add the pasta to the sausage skillet over low heat, making sure not to fry the spaghetti, but rather only to mix together.
  8. Mix in the cheese and pepper, and add a bit more of the reserved cooking water, as necessary, until a creamy consistency is achieved.
  9. Add more pepper to taste.
  10. Serve immediately.