Maccarruni A Ra Tamarra

Preparation:

Preparation: In a large earthenware pan, fry the finely sliced onion and garlic in the oil, which you will remove as soon as it is golden brown. Add the seeded tomatoes and the vegetable water, the mushrooms cut into small pieces (if dry, you will have already soaked them in warm water), the pitted and halved black olives, the chopped red pepper, the chopped parsley, the fennel seeds and the capocollo cut into strips. Sauté and cook over low heat with the pan covered. Boil the fusilli al dente, drain them well, put them in a large salad bowl, dress them with the sauce and sprinkle them with smoked and seasoned grated ricotta, mixing them well with the help of a wooden fork, pour them into a cake tin in which you have put a few spoonfuls of sauce and put in a hot oven for a few minutes. To better flavor the fusilli, or any other pasta that is seasoned in the salad bowl, we recommend sprinkling the bottom of the serving bowl with plenty of cheese (in this case with grated ricotta). Pour over the well-drained pasta, mix and season with the sauce. On the surface a final sprinkling of cheese.