03 February 2010

Sausage Ricotta Riggies

1 box Rigatoni
15 oz. container Ricotta
1/2 cup Parmesan
1 lb mild Italian Sausage
black pepper
garlic powder
3-4 green onions, sliced
1 cup pasta water

Drop rigatoni into salted boiling water.
Cook according to package directions.
Just before draining, reserve 1 cup starchy liquid.
Meanwhile, fry crumbled sausage until done.
Combine the ricotta, Parmesan, cooked sausage, spices to taste.
Add the starchy liquid to create a sauce & stir.
Add the pasta & toss 2 minutes to coat & combine.
Top with green onions.

*Adapted by me from Rachael Ray's Broccoli Rabe & Salami Pasta.

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