Italian sausage pasta with ricotta cream

Start the pasta water first, since it takes longest.

Remove the sausage from its casing and fry in the pan, breaking it into pieces so it browns evenly.

Blend a quarter onion, half a carrot and a clove of garlic into a sofrito.

Beat an egg with about half a cup of ricotta, fresh ground pepper and Parmesan.

Chop the rosemary.

Drain the sausage on a paper towel, leaving a little fat in the pan.

Saute the sofrito in the sausage fat with salt, then add the rosemary.

Salt the boiling pasta water with a healthy handful of salt and add the pasta.

After a couple of minutes add the tomatoes, and a little water if thick; simmer, then stir in chopped basil and simmer a while longer.

Return the sausage to the sauce.

Put a little water and some sauce in a pan, add the pasta and cook it in the sauce to finish; stir in some of the ricotta-Parmesan mixture and a little more sauce.

Serve in a bowl with more sauce and the ricotta cream on top.