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Title: Calabrian Macaroni with Sausage & Ricotta
Categories: Pasta Meat Ethnic
Yield: 6 Servings
| 1/2 | lb | Hot Italian sausage [=3] |
| 1 | lb | Penne or macaroni |
| 1 | lb | Ricotta cheese |
| 1/4 | c | Fresh parsley, chopped |
| 1 | ts | Hot pepper flakes [optl] |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| pn | Nutmeg | |
| 1 | c | Pecorino Romano, grated |
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.
6 servings for $10.15CDN [Oct 94]
Per serving: about 550 calories, 29 g protein, 21 g fat, 60 g carbohydrate Excellent source calcium.
Serve with crisp green salad dressed with vinaigrette.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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