If you’re looking for a first course that tastes of sun and conviviality, Pasta with Drunken Sausage and Friggitelli is just the thing for you.
In this recipe, the delicate sweetness and unmistakable aroma of the friggitelli peppers meet the boldness of the sausage, generously deglazed with white wine for an irresistible “drunken” touch.
The creaminess and refinement come from the ricotta, which embraces the pasta and creates a perfect contrast with the slight crispiness of the fried friggitelli.
A colorful, fragrant and incredibly tasty dish, perfect for impressing with simplicity.
Below I leave you other first courses with sausage and then, as always, right under the photo we’ll see how to prepare Pasta with Drunken Sausage and Friggitelli 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pasta with Drunken Sausage and Friggitelli
- 6 oz fusilli (or rigatoni)
- 2 sausages
- 5 friggitelli peppers
- 4 oz cow's milk ricotta (about 1/2 cup)
- 2 oz Parmigiano Reggiano PDO (grated)
- 1 glass white wine
- 1/2 onion (small)
- to taste extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
Preparation Pasta with Sausage and Friggitelli
1- The Friggitelli: Wash the friggitelli, remove the stem and seeds, then cut them into thin strips.
Fry them in a skillet with a drizzle of extra virgin olive oil until tender and slightly golden. Drain and set aside.
2- The Sofrito and the Sausage: In the same skillet (add a little oil if needed), add the finely chopped onion and let it turn golden.
Add the crumbled sausage and brown it for about 4 minutes over high heat.
3- Deglaze: Pour in the white wine and let the alcohol evaporate over high heat, so you get a flavorful and aromatic sausage.
4- The Cream: In a small bowl, mix the ricotta with the Parmesan. Add two tablespoons of this mixture to the sausage, loosening with a bit of the pasta cooking water to create a smooth, fluid cream.
5- Cooking the Pasta: Cook the pasta in salted water, drain it al dente and pour it directly into the skillet with the sauce.
6- Finishing: Toss the pasta quickly to bind the flavors. If needed, add another splash of the pasta cooking water.
7- Plating: Serve the pasta on plates and garnish with the friggitelli strips set aside and a few small dollops of the remaining ricotta-Parmesan cream.
💡 The extra touch
Variation: For an extra flavor boost, try blending some confit tomatoes and add them to the sausage: their caramelized note pairs divinely with the sweetness of the friggitelli.
❄️ Storage and Tips for Pasta with Drunken Sausage and Friggitelli
In the Refrigerator: This pasta is best enjoyed immediately, but if you have leftovers you can store it in an airtight container in the refrigerator for 1 day.
In the Refrigerator: This pasta is best enjoyed immediately, but if you have leftovers you can store it in an airtight container in the refrigerator for 1 day.
How to Reheat: Because it’s a creamy pasta, it tends to dry out. To revive it, sauté it in a pan with a splash of milk or water to restore the creaminess of the ricotta.
How to Reheat: Because it’s a creamy pasta, it tends to dry out. To revive it, sauté it in a pan with a splash of milk or water to restore the creaminess of the ricotta.
Make Ahead: You can prepare the sausage sauce and fry the friggitelli a few hours in advance. At mealtime, simply cook the pasta and add the fresh ricotta to keep the flavors lively.
💡 Extra Tips for a Perfect Result
Cutting the Friggitello: Cut the friggitelli into very thin matchstick strips. This will allow them to become slightly crispy when fried and distribute better through the pasta, creating a lovely texture contrast.
The Ricotta Cream: For an ultra-smooth cream without lumps, always loosen the ricotta with a ladle of pasta cooking water before adding it to the pan. The starch in the water will create a perfect emulsion.
Which Wine to Use? Choose a dry white wine of good quality (maybe the same one you’ll drink at the table!). A Vermentino or a Fiano will perfectly enhance the flavor of the sausage and the sweet peppers.
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FAQ (Questions and Answers)
Can I use sheep’s ricotta instead of cow’s ricotta?
Absolutely yes! Sheep’s ricotta will give the dish a bolder, saltier character. If you prefer a milder flavor that lets the sweetness of the friggitelli shine, stick with cow’s ricotta.
What can I use instead of sausage?
If you’re looking for an alternative, you can use ground pork seasoned with fennel and pepper, or lean pancetta cut into strips.
For a vegetarian version, replace the sausage with smoked tofu cubes or simply increase the amount of friggitelli.Can I use red wine instead of white?
Yes, you can. Red wine will give the sausage a more robust flavor and a darker color (it will make it look even more “drunken” visually). White is preferable if you want to maintain the brighter, cleaner colors of the dish.
What pasta shape is ideal?
This ricotta-and-sausage cream nests perfectly into rigatoni or among the spirals of fusilli, making every bite very rich.
If you prefer long pasta, square spaghetti or linguine are great alternatives because they hold the sauce well.
