Rigatoni with fresh ricotta and sausage

Peel the sausage, crumble its meat and put in a pan with 6-8 tablespoons water. Bring to the boil and cook, half-covered, for about 15 minutes or until crumbled sausage has lost all its fat. Season sausage with salt and pepper to taste. Meanwhile cook rigatoni in a large kettle of boiling salted water according to package directions.

Sieve the ricotta in a mesh strainer placed over a large  bowl.Melt the ricotta cheese by adding a few tablespoons of the hot water in which you are the cooking the pasta.
Drain rigatoni and pour them into the bowl with the ricotta and add the sausage.Stir and serve immediately with grated Parmesan cheese and fresh ground pepper