Penne, sausage, ricotta from Italian Easy: Recipes from the London River Cafe by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 16, 2010

    p. 81 - simple rec calls for 4 Italian sausages, home made sauce, approx 1/2cup ricotta - intention is that "hot/spicy" Italian sausages be used, even though this is not stipulated in the actual recipe...description describes dish as "spicy" but no such seasoning added. May 2010 - first use of this recipe and I was pleased w the results. The heat in the recipe comes exclusively from the Italian sausages so be sure to taste in advance. Some found this dish a bit too spicy, even w the ricotta. Rec. instructions fail to note the addition of garlic (s/b added w onion and fennel). I chopped both fine using food processor and would do so again for a smoother sauce. I used my own marinara rec for tomato sauce and needed more than called for due to the size of my fennel bulb. Uses approx 1.5c sauce and was pleased w results. Good for company as prep can be done ahead. Overall, this is a keeper.

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