2 Cheese Pasta With Pancetta & Sausage - cooking recipe

Ingredients

3 cups ricotta cheese, drained through fine strainer 30 minutess
1 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

Preparation

Cook pasta according to directions for al dente.
Heat a large saute pan over med-high; add oil, then pancetta and sausage.
Brown, breaking up sausage as it cooks, around 4 minutes.
Remove all except 1 to 2 tablespoons of oil from pan; add garlic and saute another minute.
Vigorously stir the ricotta until smooth; add to pan with sage, salt and pepper.
Stir until cheese combines with the sausage. If you like, add pepper flakes.
Drain pasta reserving about 1/2 cup of the liquid.
Add pasta to sauce with as much liquid needed to loosen sauce.
Add Romano cheese and toss well for about 1 minute.
Remove from heat and serve right away.
You may use more Romano if desired.