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

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

In a food processor or blender, blend ricotta cheese, tomato, Tabasco sauce, and salt until smooth. In a large bowl, toss cooked penne with ricotta sauce, olives, and chopped parsley. Mix well.

This recipe yields 4 servings.

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