Instructions: 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.

Serve with crisp green salad dressed with vinaigrette.

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