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Ingredientes
- 2 tbsp. extra virgin extra virgin olive oil
- 1/4 teaspoon chopped garlic
- 3/4 teaspoon dry warm red pepper flakes or possibly to taste
- 1/2 pound soppressata-Italian sausage, casing removed and meat cut
- 1 pound penne (quill-shaped macaroni)
- 1 c. whole lowfat milk ricotta
- 1/4 c. grated Romano cheese
Direcciones
- In a heavy skillet, heat the oil over moderately high heat. Add in the garlic, red pepper flakes and sausage, stirring occasionally for 5 min. Cook penne in large kettle of boiling water for 7 min. Drain well, reserving 3/4 c. of cooking liquid.
- To the kettle, add in reserved liquid, ricotta, and Romano and cook till it is heated through. Stir in the sausage mix, pour sauce over penne, tossing till well combined. Season with salt and pepper and additional Romano to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.25g | 13% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 118mg | 5% |
| Potassium 166mg | 5% |
| Total Carbs 43.59g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.66g | 1% |
| Protein 13.24g | 21% |
