Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Hot Italian sausage

  2. 1 lb 454g / 16oz Penne or macaroni

  3. 1 lb 454g / 16oz Ricotta cheese

  4. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

  5. 1 teaspoon 5ml Hot pepper flakes

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1 Nutmeg

  9. 1 cup 237ml Pecorino Romano - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Traditional rustic dish from southern Italy. Prick sausages. In skillet, bring sausages and 1/4 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. 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 3/4 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 sprinkled with pecorino.

  2. servings for $10.15CDN [Oct 94] Serve with crisp green salad dressed with vinaigrette.


Send feedback