2 tbsp. dry vermouth or water
1 lb. Italian hot and/or sweet sausage
1 (1 lb. 3 oz.) can Italian tomatoes, chopped
salt and freshly ground pepper
1 c. Ricotta or cottage cheese
1/2 c. sour cream
6 scallions with green, chopped
8 oz. small elbow macaroni

Pour vermouth or water in a skillet and crumble in the sausage, squeezed out of their casings. Cook until lightly browned, breaking up lumps with a fork. Pour off fat and add tomatoes. Simmer for 15 to 20 minutes until sauce is no longer watery. Add salt and pepper to taste. Set aside.

Mix Ricotta or cottage cheese, sour cream and scallions. Add salt and pepper to taste. Set aside.

Cook macaroni and drain. Spread half the macaroni in a casserole. Cover with cheese mixture, then with the rest of the macaroni. Spread sausage and tomato mixture on top. Cover and cook in 350°F oven for 20 to 30 minutes.