Penne with Ricotta Cheese and Sausage from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann
Remove the skins from the sausages and break them up into small pieces. Gently cook the sausage meat in the olive oil, do not allow it to get over browned. Meanwhile, boil the penne in abundant sal...
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Cooking tools:
- Stove
- Skillet
- Pot
- Fine-mesh sieve
- Serving bowl
Ingredients
- 400 g/14 oz ricotta
- 300 g/10 oz ridged penne
- 150 g/5 oz Italian sausage
- freshly ground black pepper
- freshly grated pecorino cheese
- 2 tablespoons olive oil
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