2 Cheese Pasta With Pancetta & Sausage

• 3 cups ricotta cheese, drained through fine strainer 30 minutess
• 1 1 lb ziti pasta or 1 lb similar pasta
• 3 tablespoons olive oil
• 2 ounces pancetta, chopped
• 1/2 lb sweet bulk Italian sausage or 1/2 lb sausage links, with casing removed
• 2 tablespoons finely chopped garlic
• 4 fresh sage leaves, finely chopped, about 2 tb (or one-half amount of dried rubbed sage)
• salt & pepper, to taste
• red pepper flakes (optional)
• 1/4 cup freshly grated romano cheese

1. Cook pasta according to directions for al dente.
2. Heat a large saute pan over med-high; add oil, then pancetta and sausage.
3. Brown, breaking up sausage as it cooks, around 4 minutes.
4. Remove all except 1 to 2 tablespoons of oil from pan; add garlic and saute another minute.
5. Vigorously stir the ricotta until smooth; add to pan with sage, salt and pepper.
6. Stir until cheese combines with the sausage. If you like, add pepper flakes.
7. Drain pasta reserving about 1/2 cup of the liquid.
8. Add pasta to sauce with as much liquid needed to loosen sauce.
9. Add Romano cheese and toss well for about 1 minute.
10. Remove from heat and serve right away.
11. You may use more Romano if desired.

ricotta cheese, pasta, olive oil, pancetta, sweet bulk italian sausage, garlic, sage, salt, red pepper, romano cheese

Taken from www.food.com/recipe/2-cheese-pasta-with-pancetta-sausage-36473 (may not work)