1/2 c. part-skim Ricotta cheese
2 tsp. grated Parmesan cheese, divided
1/8 tsp. pepper
2 tbsp. minced shallots or onions
2 garlic cloves, minced
3 oz. veal sausage links, sliced
2 lg. plum tomatoes, blanched, peeled, seeded, and chopped
2 tbsp. dry white table wine
1 1/2 c. cooked penne or ziti macaroni, hot
1/4 c. fresh basil or fresh Italian (flat-leaf) parsley, chopped

In blender process Ricotta cheese, 1/4 cup water, 1 teaspoon Parmesan cheese, and the pepper on low speed until pureed, scraping down sides of container as necessary; set aside. Spray 2 quart saucepan with nonstick cooking spray and heat; add shallots and garlic and stir. Add sausage and cook over medium-high heat, stirring frequently, until sausage is no longer pink, about three minutes. Add tomatoes and wine; cook, stirring frequently, for 5 minutes. Stir cheese mixture into skillet; add pasta and basil and stir. Cook until flavors blend, about 1 minute. Transfer to serving bowl and sprinkle with remaining Parmesan cheese. Makes 2 servings.