Pasta alla Pecorai (Shepherd's Pasta)

Pasta alla Pecorai (Shepherd's Pasta)

Mar 24, 2020Archetype Themes Collaborator

This rustic pasta dish is one we make sure to order every time we're in Siracusa, Sicily.  It's a simple, traditional dish with ingredients a sheep farmer would have on hand - ricotta, pasta and sausage.

Pasta alla Pecorai (Shepherd’s Pasta)

Ingredients to serve 4-6:

  • 1 lb penne pasta (or substitute any similar shorter pasta shape)
  • 1 lb loose sausage
  • 1 sprig of rosemary, finely chopped
  • 1 basket Caputo Brothers Creamery fresh Ricotta
  • Ricotta Salata Vecchio, for grating


  1. Warm a large sauté pan.  Separately, bring a pot of salted water to a boil.
  2. In the sauté pan, drizzle a little olive oil and begin to brown the sausage.
  3. Meanwhile, cook the pasta in the boiling water until al dente.
  4. When the sausage is browned, turn the heat to low and toss in the rosemary.  Cook for 2 minutes, then toss in the ricotta, stirring until crumbled together.
  5. When the pasta is al dente, remove it from the water and place it in the sauté pan, tossing until combined.  Turn off heat.  
  6. Plate the pasta, grating a small amount of Ricotta Salata Vecchio over the top.
Buon Appetito!                                                   

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