A literal translation for Pasta alla Pastora would in fact be pasture pasta, but the usual translation is Shepherd’s Pasta. This dish was developed by Italian shepherds, who needed food that could be prepared while out in the pastures, and so the cuisine that developed around quick food made from a few simple, portable, ingredients became known as “alla Pastora.” I made this one even simpler by using common off the shelf, supermarket ingredients.
I formerly made my own ricotta cheese and Italian sausage, but soon enough got tired of the effort that went into something that is supposed to be simple. Here’s the result.
Ingredients
1/2 pound Country Sausage, aka Breakfast Sausage
1 tablespoon Olive Oil
Penne Pasta
Pasta Water
8 ounces Cottage Cheese
Grated Parmesan
Salt and Pepper
First, thoroughly brown the Sausage in the olive oil, adding salted pasta water to form a sauce. This takes about as long as it takes to cook the pasta. When the pasta is to your liking, add it to the cooked sausage. Stir it a couple of times, and turn off the heat. It’s that simple.
Next, add the two cheeses, and stir until they melt into a creamy sauce. Taste for seasoning, and you’re done.
I also make some quick and dirty crostini, with homemade baguettes and some pre-blended Irish garlic and herbs butter. This whole thing is easy enough to make with one eye on the food, and the other one on the sheep.
Southern Fusion Cooking 