one pound farfalle
half cup ricotta cheese
half pound sausage
one small yellow onion
salt and pepper
one and a half cups chopped san marzano tomatoes with juice
two tablespoons torn basil
chilean pisco reservado
Sautee onions until golden brown, adding fresh ground pepper to taste. (Be very careful with salt making this dish, as the sausage and the ricotta both have a lot of salt.)
Remove the sausage from the casing, and sautee until nicely browned, breaking it up into small pieces.
Deglaze with a generous splash of chilean pisco. I use Bauza Reservado.
Add the tomatoes, stir well, turn heat down to low, cover, and simmer, stirring occasionally.
Simmer until the tomatoes have decomposed and reduced, such that the olive oil/sausage grease starts to separate out. This should take about 45 minutes. Then start boiling the pasta, in salty water.
When the pasta is almost done, add the basil and ricotta to the sauce.
Stir well, until the ricotta is fully incorporated.
Stir in the drained pasta until it is evenly coated, and then turn the heat off.
(Note: For some reason, the farfalle broke apart into pieces during the cooking process, which you can probably see. I don’t know if the pasta was stale or something. It was very weird, and I hadn’t seen this before.)
UPDATE: Oh, fucke! I forgot to include that I added four tablespoons of grated parmigiano reggiano while stirring the pasta into the sauce!