Pasta Alla Pecorara: A Traditional Recipe from Abruzzo

What's Pasta alla Pecorara?

Pasta alla Pecorara is a rustic and colorful dish from Abruzzo, a region in central Italy known for its mountain landscapes, pastoral traditions, and hearty cuisine.

This comforting recipe combines pasta with sautéed seasonal vegetables, crushed Italian tomatoes, and creamy ricotta di bufala. A drizzle of Sogno Toscano Biancolilla Extra Virgin Olive Oil brings all the ingredients together with its delicate, fruity flavor.

Simple, satisfying, and full of Mediterranean character, Pasta alla Pecorara is the perfect dish for a relaxed family meal.

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Preparation

1. Cook the pasta :

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve approximately 1 cup of the pasta cooking water.

2. Sauté the vegetables

While the pasta is cooking, heat a large sauté pan over medium heat.Add the Biancolilla Extra Virgin Olive Oil, followed by the diced eggplant, zucchini, onion, and bell pepper. Season with a pinch of salt and cook for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften and lightly caramelize.

3. Add the tomatoes

Add the crushed whole peeled tomatoes to the pan and stir to combine.Reduce the heat to low and allow the sauce to simmer for another 10 minutes, or until the vegetables are tender and the flavors have blended together.

4. Combine the pasta and sauce

Drain the pasta and add it directly to the pan with the vegetables.

Add a few tablespoons of the reserved pasta water and toss everything together over low heat.

Add one heaping tablespoon of ricotta di bufala and stir gently until the ricotta becomes creamy and evenly coats the pasta.

Add more pasta water as needed to loosen the sauce.

5. Serve

Divide the Pasta alla Pecorara among serving plates. Finish each portion with an additional spoonful of ricotta di bufala and a drizzle of Biancolilla Extra Virgin Olive Oil, if desired. Serve immediately.

Why You’ll Love This Recipe

Pasta alla Pecorara is a complete and satisfying vegetarian dish filled with colorful vegetables and authentic Italian ingredients. The ricotta di bufala creates a naturally creamy sauce without overpowering the freshness of the vegetables, while the extra virgin olive oil adds depth and richness.

It is an easy recipe to prepare for a weeknight dinner, yet special enough to serve when gathering around the table with family and friends.

Cooking Tips

Cut the vegetables into evenly sized pieces so they cook at the same rate.

Be sure to reserve some pasta water before draining. Its natural starch helps the ricotta combine with the vegetables and creates a smoother sauce.

For the best texture, cook the pasta until al dente and finish it directly in the pan with the sauce.