2 tbsp. extra virgin olive oil
1/4 tsp. minced garlic
3/4 tsp. dried hot red pepper flakes or to taste
1/2 lb. soppressata-Italian sausage, casing removed and meat cut
1 lb. penne (quill-shaped macaroni)
1 c. whole milk ricotta
1/4 c. grated Romano cheese

In a heavy skillet, heat the oil over moderately high heat. Add the garlic, red pepper flakes and sausage, stirring occasionally for 5 minutes. Cook penne in large kettle of boiling water for 7 minutes. Drain well, reserving 3/4 cup of cooking liquid.

To the kettle, add reserved liquid, ricotta, and Romano and cook until it is heated through. Stir in the sausage mixture, pour sauce over penne, tossing until well combined. Season with salt and pepper and additional Romano to taste.