PASTA WITH PANCETTA, SAUSAGE AND TWO CHEESES

SERVES 4

This is quick, easy and very good. I used to make something similar using cream instead of ricotta cheese. But I have seen several pasta recipes that normally take cream substituting ricotta, either whole milk or part skim. It works, at least in this recipe. It is based on a Mario Batali recipe, with a few of my own changes and additions. If you can't get pancetta, an Italian bacon, just omit it entirely.

INGREDIENTS

3 cups ricotta cheese, about 1 pound, drained through a fine strainer for about 30 minutes

1 pound penne rigata, ziti or similar pasta

3 tablespoons olive oil

2 ounces pancetta, chopped

1/2 pound sweet Italian bulk sausage, or links with casing removed

2 tablespoons finely chopped fresh garlic

4 fresh sage leaves, finely chopped, about 2 tablespoons (or use one-half the amount dried rubbed sage)

Salt and pepper to taste

Red pepper flakes (optional)

1/4 cup freshly grated Romano cheese, more for optional garnish

Cook the pasta according to package directions for al dente.

Meanwhile, heat a large sauté pan over medium-high heat. Add the oil, then the pancetta and sausage. Brown, breaking up the sausage as it cooks, about 4 minutes. Remove all but 1 or 2 tablespoons of the oil from the pan. Add the garlic and sauté another minute. Vigorously stir the ricotta cheese until smooth. Add to the pan with the sage, salt and pepper. Stir until the cheese combines with the sausage. If desired, add the pepper flakes. Drain the pasta, reserving about 1/2 cup of the cooking liquid. Add the pasta to the sauce with as much of the liquid as needed to loosen the sauce. Add the Romano cheese and toss well for about 1 minute. Remove from heat and serve immediately, passing more Romano separately.

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