|This traditional rustic dish form southern Italy shows how just two|
|Choice ingredients - sausages and ricotta - result in a truly satisfying|
|Main course. Complete it with a crisp green salad dressed with|
|½ pounds||Hot italian sausages (about 3)|
|1 pounds||Penne or macaroni|
|1 pounds||Ricotta cheese|
|¼ cup||Chopped fresh parsley|
|1 teaspoon||Hot pepper flakes (optional)|
|1 cup||Grated pecorino romano cheese|
Prick sausages. In skillet, bring sausages and ¼ cup water to simmer over medium heat; cook, turning often, for 3-4 minutes or until water evaporates. Cook, turning often, for 8 minutes, or until no longer pink inside; drain on paper towels. Chop coarsely.
Meanwhile, in pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm. Drain in colander, reserving 1 cup liquid. In same pot, combine ¾ cup of the reserved cooking liquid, the ricotta, parsley, hot pepper flakes, pepper, salt and nutmeg.
Stir in sausages, then penne. Mix in remaining cooking liquid if necessary to make mixture glossy. Serve sprinkles with romano cheese. Makes 6 servings. Per Serving: about 550 calories, 29 gram protein, 21 gram fat, 60 gram carbohydrate, excellent source calcium.
Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-29-94
Random recipe of the day