Sweet and Spicy Penne Pasta

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  • 8 ounces dry penne pasta
  • 1 pound sweet Italian sausage
  • 1/2 cup ricotta cheese
  • 1 large tomato, quartered
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons fresh chopped parsley


In a large saucepan, heat 4 quarts salted water to boiling. Add penne and cook until tender. Drain.

Meanwhile, remove casings from and break up sausages. In a 10-inch skillet over medium-high heat, cook sausage until well browned on all sides, stirring to crumble sausage. Remove sausage with a slotted spoon and drain on paper towels.

In a food processor or blender, blend ricotta cheese, tomato, TABASCO® Sauce, and salt until smooth. Combine cooked penne, ricotta sauce, olives, and chopped parsley in a large bowl and toss well.

Makes 4 servings.

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