Paccheri al Pastore

We're making Paccheri al Pastore (shepherds pasta with homemade ricotta cheese) with Chef John Granata of Camille's.

For Pasta Dish
1 lb. Paccheri Pasta
¼ cup extra virgin olive oil
1 lb. hot Italian sausage (casing removed)
4 cloves peeled garlic
1 tbsp. tomato paste
¼ cup Pecorino Romano
½ lb. fresh homemade ricotta cheese
2 tbsp. fresh chives
Salt & Pepper

For Homemade Ricotta
½ gallon whole milk
1 pint buttermilk
1 tbsp. kosher salt


For Ricotta: Prepare day before. Mix milk, buttermilk and salt in a pot and bring just to a boil. Remove from heat and let stand 1 hour. Strain into a glass bowl through a cheese cloth. Let mixture drain overnight. Discard liquid. Scrape cheesecloth off with a rubber spatula.

For Dish: Bring water to a boil for pasta. Heat olive oil and add garlic. When garlic begins to brown add sausage and lower heat to medium. When sausage has cooked add tomato paste. Cook pasta al dente. Add pasta, Romano and ricotta cheeses. Mix well and add chives. Add salt and pepper to taste.