Rigatoni With Turkey Sausage, Cheese, and Pepper

• 12 ounces whole wheat rigatoni
• 6 ounces sweet Italian turkey sausage, casings removed
• 12 cup freshly grated pecorino romano cheese, divided
• 2 teaspoons fresh coarse ground black pepper
• 1 tablespoon extra virgin olive oil

1. Bring a big pot of water to a boil; cook pasta until al dente, 9-11 minutes.
2. Meanwhile, cook sausage in a nonstick skillet over med-low heat, breaking it into small chunks, until cooked through but not crisp, about 6 minutes; blot with a paper towel.
3. Combine 1/4 cup cheese and pepper in a large pasta bowl.
4. Measure out 1/2 cup pasta cooking liquid; drain the pasta.
5. Add pasta, sausage, 1/2 cup cooking liquid, and oil to pasta bowl; toss well; check seasoning and add salt if necessary.
6. Serve immediately, sprinkled with the remaining cheese.

whole wheat rigatoni, sweet italian turkey sausage, freshly grated pecorino romano cheese, fresh coarse ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/rigatoni-with-turkey-sausage-cheese-and-pepper-248280 (may not work)