Bucatini alla Percorara

This “Shepherd’s Pasta” typifies the simple, rustic cuisine of Abruzzo. A medley of fresh summer vegetables and earthy dried porcini mushrooms form the base of the sauce, finished off with a blend of fresh sheep’s milk ricotta and romano cheese.

1 box Barilla Bucatini
5 tablespoons extra virgin olive oil
1/2 small yellow onion, chopped
1 garlic clove
1 small carrot, chopped
1/2 ounce reconstituted Porcini mushrooms
1 red pepper, diced
1 zucchini, diced
1 eggplant, diced
3 ripe plum tomatoes, diced
10 basil leaves, torn
2 cups fresh sheep's milk ricotta cheese
1/2 cup romano cheese
To taste salt and pepper
  1. Bring a pot of water to boil.
  2. Meanwhile in a skillet sautée onion with olive oil until translucent, about 3-4 minutes, add carrot and garlic, sautée one minute, stir in veggies and cook thoroughly over medium heat.
  3. Stir in tomatoes, season with salt and pepper and sauté two more minutes.
  4. Meanwhile in a bowl combine ricotta to romano cheese.
  5. Cook pasta according to directions, drain and toss with veggies and basil.
  6. Top with ricotta cheese before serving.