Fusilli with Ricotta Salata
Ingredients
500 g of home-made fusilli
500 g of ripe tomatoes
300 g of lamb
1 hot red pepper
150 g of grated ricotta salata
175 ml of extra virgin olive oil
Salt
Preparation
Wash, peel, seed and dice the tomatoes, Cut the meat into cubes, In a skillet, pour a little olive oil and brown the meat, Add the tomatoes, Season with salt and continue cooking, Meanwhile, cook the fusilli in a large pot of salted boiling water until al dente. Drain thoroughly, Serve with the meat sauce,
Sprinkle with abundant grated ricotta salata and finish with chopped hot red pepper (previously fried in olive oil for a few minutes).