1 [[!meta title="Calabrian Penne"]]
3 Adapted from a cooking class Laurel attended
9 + 2 lb spicy Italian sausage
10 + 1 1/2 lb uncooked whole wheat penne
11 + 2 lb whole milk ricotta cheese
12 + 2 bunches fresh parsley
13 + 2 tsp red pepper flakes
16 + 1 tsp ground black pepper
17 + 1 c grated pecorino romano cheese
21 + Cook sausage in large skillet over med-high heat.
22 + Cook pasta in large pot of boiling, salted water.
23 + Drain pasta but reserve 2 c pasta water.
24 + Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese.
25 + Stir well, dish pasta, and top with remaining pecorino.
27 [[!tag sausage ricotta parsley]]