INGREDIENTS
RICOTTA AND PECORINO CREAM
- 8 large sage leaves
- 50 g grated pecorino
- 250 g ricotta
- 1 egg
- Salt
- Pepper
PASTA
- 200 g conchiglioni (large pasta shells)
TOMATO SAUCE
- 6 thin slices of pancetta
- 600 g chopped tomatoes (tinned)
- 2 tsp brown sugar
GARNISHING
- 4 large sage leaves
- 30 g pecorino, chunk
HOW TO MAKE IT
- Preheat the oven to 180°C (top/bottom heat).
- To make the cheese cream, finely chop the sage leaves and mix with the pecorino, ricotta and egg in a bowl to create a smooth cream. Generously season the mixture with salt and pepper and set aside.
- Cook the conchiglie in the cocotte filled with plenty of salted water, drain after half the cooking time specified on the package, rinse with cold water and set aside.
- To make the tomato sauce, leave the pancetta slices in the cocotte on medium heat without adding any additional fat. Once crispy brown, remove, dry on a paper towel and set aside. Add the tomatoes and sugar to the pancetta drippings in the cocotte and stir.
- Fill the pasta shells with the cheese cream and set atop the tomato sauce in the cocotte. Coarsely chop the sage leaves, grate the pecorino and sprinkle both over the filled pasta shells.
- Place the cocotte in the oven and bake the pasta in the preheated oven at 180°C (top/bottom heat) until nicely browned, approx. 20 minutes. Remove from the oven and crumble the crispy pancetta over top.