Serves 4 adults; recipe can be doubled or tripled for a large crowd

INGREDIENTS

Olive Oil to Coat Bottom of Pan

1 Pound Ground Sweet Italian Sausage

28-Ounce Can of Peeled Tomatoes

Jar of Sundried Peppers (10-Ounce Vantia Brand or 7-Ounce Delallo Brand)

15-Ounce Container of Galbani Whole Milk Ricotta

2 Handfuls of Grated Cheese Such as Pecorino Romano

Fresh Basil or Garden Gourmet Lightly Dried Chopped Basil

Reserved Ladle of Pasta Water if Needed

1 Pound of Penne Pasta or Other Pasta Shape of Your Choosing

DIRECTIONS

1. Bring 6 quarts of water to a boil and then add 2 tablespoons of salt.

2. Add penne pasta to the boiling water, stir frequently, and cook until al dente per package directions.  You can use other pasta shapes of your choice.

3. While pasta is cooking, brown the ground sausage in the pan.

4. Add the can of peeled tomatoes and break down with spoon in pan.

5. Hand chop or use an immersion blender to break down one jar of sundried peppers and mix it into the sauce.   

6. Incorporate the Galbani Ricotta into the sausage and sundried peppers sauce a little at a time.  Use the full container of the ricotta or less to meet your desired level of creaminess.  It is optional to add a ladle of pasta water to the sauce to thin it if desired.

7. Add a handful of grated cheese and some fresh or dried basil and mix it with the sauce.

8. Add the al dente pasta to the pan and continue cooking until your desired level of doneness.

9. Sprinkle extra grated cheese on the pasta in the pan or when serving.