Penne With Ricotta, Soppressata And Hot Red Pepper Recipe

• 2 tbsp. extra virgin extra virgin olive oil
• 1/4 teaspoon chopped garlic
• 3/4 teaspoon dry warm red pepper flakes or possibly to taste
• 1/2 pound soppressata-Italian sausage, casing removed and meat cut
• 1 pound penne (quill-shaped macaroni)
• 1 c. whole lowfat milk ricotta
• 1/4 c. grated Romano cheese

1. In a heavy skillet, heat the oil over moderately high heat.
2. Add in the garlic, red pepper flakes and sausage, stirring occasionally for 5 min.
3. Cook penne in large kettle of boiling water for 7 min.
4. Drain well, reserving 3/4 c. of cooking liquid.
5. To the kettle, add in reserved liquid, ricotta, and Romano and cook till it is heated through.
6. Stir in the sausage mix, pour sauce over penne, tossing till well combined.
7. Season with salt and pepper and additional Romano to taste.

extra virgin extra virgin olive oil, garlic, pepper, sausage, penne, milk ricotta, romano cheese

Taken from cookeatshare.com/recipes/penne-with-ricotta-soppressata-and-hot-red-pepper-20762 (may not work)