400 gr ferricelli (long and thin homemade pasta)
4 “pezzente” sausages
1 l tomato sauce
1 clove of garlic
Extra-virgin lucanian oil (IGP)
60 g Moliterno pecorino cheese
40 g of ricotta cheese
a root of Horseradish

In a large frying pan, fry the garlic clove and add the tomato and the coarsely chopped pezzenti sausages. Cook for about 1 hour on a low heat and remove the clove of garlic.
Cook pasta and, once ready, drain it and put it in the frying pan with tomato sauce, sausage and cheese. Sprinkle them with some grated horseradish.