Recipe - Pasta Sapore Piccante

2 Italian sausage; hot
2 cup Heavy cream
One half cup Chicken stock
One half cup Pecorino Romano cheese;
grated
One half cup Fontina cheese; coarsely
shredded
2 tablespoon Ricotta cheese
2 Jalapeno peppers; seeded and
chopped
6 Fresh sage; leaves, see note
1 teaspoon Kosher salt
1 Red bell pepper; seeded and
cut or sliced up
1 Yellow bell pepper; seeded
and cut or sliced up
4 tablespoon Unsalted butter; melted
1 pound Penne rigate or rotini;
imported

1.Preheat the oven to 500 degrees F.

2.Parboil the sausages in enough water to cover for 8 min. This helps rid
them of excess fat and ensures that they will be fully cooked in the sauce.
Drain the sausages and allow them to cool enough to handle; slice into
1/8inch thick rounds.

3.Bring 5 quarts of salted water to a boil in a stock pot.

4.In a large bowl, mix the sausages with the cream, chicken stock, cheeses,
jalapenos, sage and salt. In a small bowl, toss the bell peppers with the
melted butter to coat.

5.Parboil the pasta for 4 min. Drain well and fold into the other
ingredients in the large bowl.

6.Divide the mixture among 6 to 8 individual, shallow, ceramic baking
dishes (1One half to 2 c. capacity). Arrange the pepper slices on top in
concentric circles and bake until bubbly and brown on top, 7 to 10 min.

Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime
Entertainment Services. All rights reserved.

NOTES : Though the sage provides a special flavor to this dish, it is not
essential to its success. If you cannot find fresh sage, do not substitute
dried. Simply eliminate it from the recipe.

Recipe by: www.Lifetimetv.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 30, 1998