Paulin46
11-26-2006, 07:01 PM
Macaroni Alla Pastora
½ lb sweet or hot Italian Sausages - 250 g
1 lb ricotta cheese ( 1 plastic container) – 500 g
½ tsp pepper – 2ml
1 tsp (approx) hot pepper flakes – 5ml
1 lb penne – 500 g (2 cups)
1 cup freshly grated pecorino or Romano cheese – 250 ml (1 cup)
Prick sausages and place in skillet along with ½ cup (250 ml) water. Bring to simmer; cook over medium, turning occasionally, until water evaporates. Cook, turning for 5 minutes longer or until browned and cooked through. Slice into rounds and drain on paper towels.
In large flameproof casserole, combine sausages, ricotta, pepper and hot pepper flakes; heat gently over low heat, stirring until warmed through.
Meanwhil, in large pot of boiling salted water, cook penne until al dente (tender but firm); drain, reserving 1 cup (250 ml ) cooking water. Add penne to sausage mixture and toss well. (Mixture should be moist and glossy; if not, stir in reserved cooling water, ¼ cup/50 mL at a time.) Taste and adjust seasoning, adding more hot pepper flakes if desired. Sprinkle with half of Romano Cheese and pass remaining cheese separately. Makes 4 to 6 servings.
½ lb sweet or hot Italian Sausages - 250 g
1 lb ricotta cheese ( 1 plastic container) – 500 g
½ tsp pepper – 2ml
1 tsp (approx) hot pepper flakes – 5ml
1 lb penne – 500 g (2 cups)
1 cup freshly grated pecorino or Romano cheese – 250 ml (1 cup)
Prick sausages and place in skillet along with ½ cup (250 ml) water. Bring to simmer; cook over medium, turning occasionally, until water evaporates. Cook, turning for 5 minutes longer or until browned and cooked through. Slice into rounds and drain on paper towels.
In large flameproof casserole, combine sausages, ricotta, pepper and hot pepper flakes; heat gently over low heat, stirring until warmed through.
Meanwhil, in large pot of boiling salted water, cook penne until al dente (tender but firm); drain, reserving 1 cup (250 ml ) cooking water. Add penne to sausage mixture and toss well. (Mixture should be moist and glossy; if not, stir in reserved cooling water, ¼ cup/50 mL at a time.) Taste and adjust seasoning, adding more hot pepper flakes if desired. Sprinkle with half of Romano Cheese and pass remaining cheese separately. Makes 4 to 6 servings.