Serves 2
250g spelt spaghetti
60ml EVOO
4 Italian pork sausages, meat squeezed from skins and broken into small chunks
2 cloves garlic
1/2 tsp dried chilli flakes
Zest of 1/2 lemon
60g baby spinach (a pretty large handful)
Sea salt and freshly cracked black pepper
BAKED RICOTTA
500g firm ricotta
60ml EVOO
1 small red chilli, seeds removed, finely chopped
1 tbsp fresh thyme leaves
Zest of 1/2 lemon
Sea salt and freshly cracked black pepper
Begin by baking the baked ricotta. Line a sieve with muslin cloth (or clean Chux cloth) and place over a bowl. Spoon the ricotta into the sieve and refrigerate at least two hours to strain the liquid. Discard liquid.
Preheat oven to 190ºC (170ºC fan). Press the strained ricotta firmly into a small, ovenproof dish. Smooth the surface.
In a small bowl combine oil, chilli, thyme and lemon. Season generously then spoon over the surface of the cheese.
Bake for 20 mins then reduce heat to 160ºC (140ºC fan) and bake for a further 30 mins until light golden then set aside to cool while you prepare the rest of the dish.
Cook spaghetti according to packet instructions. Drain, reserving 125ml pasta water.
Heat EVOO in a large frypan over medium heat. Add broken up sausage meat and fry 4-5 mins until browned. Add garlic, chilli flakes, lemon zest and baby spinach and fry until garlic becomes fragrant and the spinach has wilted.
Toss cooked spaghetti and reserved pasta water through the sausage mixture. Season generously before serving.