astray recipes: Calabrian macaroni with sausage and ricotta

Categories: Pasta; Italian; Sausage
Yield: 6 servings

Measure	Ingredient
	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
	Vinaigrette.
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)
½ teaspoon	Pepper
¼ teaspoon	Salt
pinch	Nutmeg
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

calabrian macaroni with sausage and ricotta