Ricotta salata -- a low-moisture, salted ricotta -- is not commonly available here. There are various ways to emulate it, but for this recipe we used a roughly 50/50 mix of pressed cottage cheese and crumbled feta. We also added an extra bell pepper, since the ones we had were fairly small. The end result was delicious, although I think it wouldn't have minded another egg or two.

Pasta with Sausage, Peppers, Eggs, and Ricotta Salata

The Good Egg by Marie Simmons (p. 267)

Ingredients

• 500g italian sausage, skinned
• 5 Tbsp olive oil
• 3-4 bell peppers, cored and cut into thin strips
• 2 garlic cloves, minced
• 4 large eggs
• 2 Tbsp parsley, chopped
• 1 pinch red pepper flakes
• 450g short pasta such as rotini or penne
• 225g ricotta salata, or a mix of pressed cottage cheese and feta

Directions

1. Cook the sausage over medium heat, breaking apart, until browned. Remove and buffer.
2. Add olive oil, if needed, to make ~1 Tbsp. Add bell peppers and sautée over medium heat until softened and charring at the edges, ~10 minutes.
3. Reduce heat to low, add garlic, and cook until fragrant and not yet browned, <1 minute.
4. Remove from the pan and buffer with the sausage; add salt and pepper to taste.
5. Add remaining olive oil and increase heat to medium low. Break all four eggs into the skillet and fry until the whites are set, spooning the hot oil over them occasionally.
6. Remove from heat and top with parsley and red pepper flakes.
7. Meanwhile, the pasta al dente in lightly salted water; drain.
8. Combine the pasta, sausage, bell pepper, eggs, and cheese in a large bowl and toss to combine, breaking up the eggs in the process.