For four people:

  • 400 grams of paccheri first;
  • 400 grams of cherry tomatoes;
  • 5 tablespoons of extra virgin olive oil;
  • 4 medium-sized pork sausages;
  • 500 grams of ricotta;
  • 50 grams of Reggiano and 50 grams of grated Roman;
  • Pepper, salt and basil just enough.

In a large saucepan put 5 tablespoons of dieciprimi extra virgin olive oil. Add a diced of chives, celery and carrot.

Sauté on a slow fire.

When the diced is wilted crumble the sausage, continuing to mix it with a wooden spoon.

Blend with half a glass of white wine at room temperature and let it evaporate.

Unite 400 grams of peeled S. Marzano Dop Dieciprimi and 400 grams of cherry tomatoes.

Salt and cook for about 40 minutes on a slow heat. In a bowl mix 600 grams of ricotta, 50 grams of grated Parmigiano reggiano, 50 grams of grated Roman cheese.

Add pepper and salt just enough. In the meantime cook the paccheri in abundant salted water, halving the cooking.

Drain and pour the packets onto a dish towel. Let them cool.

In a rectangular baking tray pour two or three ladles of sauce, then with a teaspoon fill the paccheri with the ricotta and the sausage.

Brush with sauce and at each layer sprinkle with white pepper and grated parmesan. Put some basil leaves and inform at 180 degrees for 20 minutes.