Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        elbow macaroni -- uncooked
   8      ounces        ricotta cheese
   1      cup           heavy cream
   2      cloves        garlic -- chopped
                        salt and pepper -- to taste
     1/2  cup           parmesan cheese
     1/2  cup           mozzarella cheese
   1      large         jalapeno -- minced
     1/2  cup           green chile sauce -- (recipe follows)
   1      tablespoon    dried red pepper threads -- for garnish
   1      bunch         parsley or cilantro -- chopped, for
                        -- garnish

Preparation:

Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or cilantro.