1. Cook pasta according to directions for al dente. 2. Heat a large sauté pan over med-high; add oil, then pancetta and sausage. 3. Brown, breaking up sausage as it cooks, around 4 minutes. 4. Remove all except 1 to 2 tablespoons of oil from pan; add garlic and sauté another minute. 5. Vigorously stir the ricotta until smooth; add to pan with sage, salt and pepper. 6. Stir until cheese combines with the sausage. If you like, add pepper flakes. 7. Drain pasta reserving about 1/2 cup of the liquid. 8. Add pasta to sauce with as much liquid needed to loosen sauce. 9. Add Romano cheese and toss well for about 1 minute. 10. Remove from heat and serve right away. 11. You may use more Romano if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
