Shepherd’s-Style Rigatoni with Ricotta and Sausage

See the RecipeAndré Baranowski

Chef Rosetta Costantino, an Italian expatriate, says that Calabrian shepherds, including her father, make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Whisk ricotta with a fork and thin it with hot pasta water to turn it into a sauce; grooved rigatoni help the sauce stick to the pasta.