Rigatoni and sausage in a spicy tomato-cream sauce.
Rigatoni and sausage in a spicy tomato-cream sauce.
by Barpreptutor
2 Comments
DollaradoCREAMs
Recipe?
Floschi123456
Lose the cream, use ricotta, best from sheep´s milk. I was skeptical too, but while cream only adds a heavy fattiness with a sometimes unfitting “dairy” taste, the sheep’s ricotta is not as fatty, has a rougher consistency thus gives a more pleasant texture and the sheep milk-with-slight-saltiness taste adds another layer that especially complements tomatoes, salsiccia or pancetta/guanciale really, really well. Same goes (for me) with using Pecorino Romano instead Parmeggiano…Not to speak of this vile pre-shredded “Parmesan” or “Romano” stuff… But notwithstanding: I would totally smash your meal, too!
2 Comments
Recipe?
Lose the cream, use ricotta, best from sheep´s milk. I was skeptical too, but while cream only adds a heavy fattiness with a sometimes unfitting “dairy” taste, the sheep’s ricotta is not as fatty, has a rougher consistency thus gives a more pleasant texture and the sheep milk-with-slight-saltiness taste adds another layer that especially complements tomatoes, salsiccia or pancetta/guanciale really, really well. Same goes (for me) with using Pecorino Romano instead Parmeggiano…Not to speak of this vile pre-shredded “Parmesan” or “Romano” stuff… But notwithstanding: I would totally smash your meal, too!