Ingredients for 4 people:400 g spaghetti3 Tropea onions (or other red onions)2 fresh sausages4 tbsp fresh sheep’s milk ricotta5 tbsp extra virgin olive oil3-4 bay leaves10-15 ice cubes½ glass water salt and pepper
Clean and finely slice the onions; put them in a heavy-bottomed frying pan with the oil and cook them slowly, adding the water a little at a time, until they are soft and translucent. In the meanwhile prepare a bowl with ½ a glass of water, the ice and the bay leaves; when the onions are cooked, tip them into it to cool down. Break the sausages up by hand and, in the same frying pan you used for the onions, cook them over a moderate heat. When they have turned golden brown, take the pan off the stove. Take the onion out of the bowl – making sure as much water as possible drips off – and blend it with the ricotta, using a stick blender, to make a cream. Pour it into a large frying pan (it will also have to contain the pasta), add the sausage and stir well. Cook the spaghetti in plenty of boiling, salted water, strain when “al dente” and toss them in the frying pan with the onion and sausage sauce. Add a sprinkling of freshly ground pepper and serve piping hot.