Traditional rustic dish from southern Italy. Prick sausages. In skillet, bring sausages and 1/4 cup water to simmer over medium heat; cook, turning often, for 3-4 minutes or until water evaporates. Cook, turning often, for 8 minutes or until no longer pink inside. Meanwhile, in pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain in colander, reserving 1 cup liquid. In same pot, combine 3/4 cup of the reserved cooking liquid, the ricotta, parsley, hot pepper flakes, pepper, salt and nutmeg. Stir in sausages, then penne. Mix in remaining cooking liquid if necessary to make mixture glossy. Serve sprinkled with pecorino. 6 servings for $10.15CDN [Oct 94] Per serving: about 550 calories, 29 g protein, 21 g fat, 60 g carbohydrate Excellent source calcium. Serve with crisp green salad dressed with vinaigrette. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 266 (45%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 145.3mg||45 %|
|Sodium 840.9mg||29 %|
|Potassium 378.2mg||10 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 46.6g|
|Protein 34.4g||49 %|
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Calories per serving: 596
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