Half-sleeve pasta with mushrooms and cacioricotta

Here is the recipe for half-sleeve pasta with mushrooms and cacioricotta, with a classic Italian touch. A simple and tasty recipe that focuses on the combination of earthy flavors of the mushrooms and the creaminess of cacioricotta.

Ingredients

• 320 g of half-sleeve pasta
• 300 g of mixed mushrooms (such as champignons, porcini, or mixed depending on availability)
• 200 g of cacioricotta
• 1 clove of garlic
• Fresh parsley to taste
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (Optional) Chili pepper

Preparation

1. Clean the mushrooms with a damp cloth or a brush, then cut them into not too thin slices.
2. In a frying pan, heat the extra virgin olive oil with a clove of garlic (which you will remove as soon as it’s golden) and, if you like, a piece of chili pepper.
3. Add the mushrooms to the pan and sauté over high heat for a few minutes. Then lower the heat, cover with a lid, and cook until they are tender, stirring occasionally. Adjust with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the half-sleeve pasta following the package instructions for al dente cooking.
5. When the pasta is ready, drain it and pour it into the pan with the mushrooms. Stir well to flavor the pasta.
6. Grate or crumble the cacioricotta and add it to the pan with the pasta and mushrooms, stirring over low heat for a few minutes, so that the cheese melts slightly with the mushroom sauce.
7. Sprinkle with chopped fresh parsley and serve the hot half-sleeve pasta immediately.

Curiosity

Cacioricotta is a typical cheese from southern Italy, especially from Apulia and Calabria. It has a consistency that lies between fresh cheese and ricotta, hence the name. It is very versatile in the kitchen and pairs well with various types of pasta and sauces.