Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         hot Italian sausage [=3]
   1      pound         penne or macaroni
   1      pound         ricotta cheese
     1/4  cup           fresh parsley -- chopped
   1      teaspoon      hot pepper flakes [optl]
     1/2  teaspoon      pepper
     1/4  teaspoon      salt
   1      pinch         nutmeg
   1      cup           pecorino Romano -- grated

Preparation:

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] Serve with crisp green salad dressed with vinaigrette. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking"