Cucina rustica: calabrian macaroni with sausa

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Recipe by: evia

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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