Paccheri cacio, pepe e salsiccia

Paccheri with cacio, pepper, and sausage is a delicious variation on the classic Roman pasta dish cacio e pepe, with the addition of sausage for a flavorful and rustic touch. Here is the recipe:

Ingredients

• 320 g of paccheri
• 200 g of sausage
• 150 g of grated Pecorino Romano
• 1 teaspoon of whole black peppercorns
• Salt to taste
• Water for cooking pasta

Preparation

1. Bring a large pot of salted water to a boil for cooking the paccheri.
2. Meanwhile, in a large skillet, crumble the sausage and cook it until it becomes crispy and golden. No need to add oil if the sausage is fatty enough.
3. Add a bit of the paccheri’s cooking water to the sausage to create an emulsion and set aside.
4. Cook the paccheri in the boiling salted water according to the package instructions, ensuring they remain al dente.
5. Meanwhile, toast the peppercorns in a separate pan and then coarsely grind them.
6. Drain the paccheri, reserving one cup of the cooking water.
7. Return the paccheri to the pot, add the sausage and half of the Pecorino Romano. Stir vigorously, adding cooking water little by little to create a cream with the cheese.
8. Add the ground pepper and the remaining cheese, continuing to stir until obtaining a smooth cream that binds well with the pasta.
9. Serve immediately, garnishing with more ground pepper if desired.

Curiosity

The tradition of “cacio e pepe” goes back to ancient times in Roman cuisine, where the simplicity of the ingredients is enhanced by their quality and the way they’re combined, to the point that this dish has become emblematic of the simple yet exceedingly tasty cuisine of the Italian capital. The added sausage, typical of central Italy, brings a touch of rusticity and flavor.

Enjoy your meal!