Adapted from a cooking class Laurel attended

7200 cal/recipe

Ingredients

• 2 lb spicy Italian sausage
• 1 1/2 lb uncooked whole wheat penne
• 2 lb whole milk ricotta cheese
• 2 bunches fresh parsley
• 2 tsp red pepper flakes
• 2 tsp ground nutmeg
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 c grated pecorino romano cheese

Directions

• Cook sausage in large skillet over med-high heat.
• Cook pasta in large pot of boiling, salted water.
• Drain pasta but reserve 2 c pasta water.
• Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese.
• Stir well, dish pasta, and top with remaining pecorino.