Bucatini With Sausage, Wild Chicory And Salted Ricotta

Preparation:

Preparation: Remove the skin from the sausage and brown it in a pan without adding any further fat. Cook the bucatini in boiling salted water. Sauté the chicory in a pan with the garlic and oil, add the sausage and season with salt. Drain the bucatini, stir in the previously obtained sauce, sprinkle with the grated ricotta salata and serve.