2 Cheese Pasta With Pancetta & Sausage |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is amazing! I am vegetarian, but cook food like this for my family. They LOVE this kind of food. It is very easy, and everyone loves it! Ingredients:
3 cups ricotta cheese, drained through fine strainer 30 minutess |
1 lb penne, rigata or 1 lb ziti pasta or 1 lb similar pasta |
3 tablespoons olive oil |
2 ounces pancetta, chopped |
1/2 lb sweet bulk italian sausage or 1/2 lb sausage links, with casing removed |
2 tablespoons finely chopped garlic |
4 fresh sage leaves, finely chopped, about 2 tb (or one-half amount of dried rubbed sage) |
salt & pepper, to taste |
red pepper flakes (optional) |
1/4 cup freshly grated romano cheese |
Directions:
1. Cook pasta according to directions for al dente.
2. Heat a large sauté pan over med-high; add oil, then pancetta and sausage.
3. Brown, breaking up sausage as it cooks, around 4 minutes.
4. Remove all except 1 to 2 tablespoons of oil from pan; add garlic and sauté another minute.
5. Vigorously stir the ricotta until smooth; add to pan with sage, salt and pepper.
6. Stir until cheese combines with the sausage. If you like, add pepper flakes.
7. Drain pasta reserving about 1/2 cup of the liquid.
8. Add pasta to sauce with as much liquid needed to loosen sauce.
9. Add Romano cheese and toss well for about 1 minute.
10. Remove from heat and serve right away.
11. You may use more Romano if desired.
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