Yield: 4 Servings
|8 ounces||Italian sausage|
|1 pounds||Penne pasta|
|\N \N||Olive oil for frying|
|2 teaspoons||Red pepper flakes|
|\N \N||Freshly ground black pepper|
|1 cup||Grated Pecorino Romano cheese|
Date: 04 May 96 11:54:54 EDT
From: Alex Silbajoris <72163.1353@...> Hi! I just saw a really good recipe on a cooking show, I thought you might like to try it since you've got some nice Italian sausage: Remove sausage from casings, crumble it up and brown it in a little olive oil. Cook pasta al dente. In another large skillet heat the ricotta, adding a little pasta water if necessary to make a smooth mixture. Add plenty of ground black pepper, 2 tsp red pepper flakes, and the browned sausage. Stir well, add drained pasta to skillet, and stir again to mix. Serve with a generous sprinkling of freshly grated cheese.
CHILE-HEADS DIGEST V2 #313
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .