Recipe - Cucina Rustica: Calabrian Macaroni With Sausage And Ricotta

One half pound Hot Italian sausage [=3]
1 pound Penne or macaroni
1 pound Ricotta cheese
One fourth cup Fresh parsley, chopped
1 teaspoon Hot pepper flakes [optl]
One half teaspoon Pepper
One fourth teaspoon Salt
pn Nutmeg
1 cup Pecorino Romano, grated

Traditional rustic dish from southern Italy.

Prick sausages. In skillet, bring sausages and One fourth cup water to simmer over
medium heat; cook, turning often, for 34 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 810 minutes or
until tender but firm; drain in colander, reserving 1 cup liquid.

In same pot, combine Three fourths 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini