Silver Medal Spicy Italian Sausage and Penne

(Serves 4)

8 oz. of Organic Penne Pasta (boiled in salt water till al dente)
1 lb of fresh, local Spicy Italian Sausage
2 cups of local and organic Ricotta cheese
1-2 fresh tomatoes
1/3 cup of black olives (optional)
2 tsp of Tobasco Pepper Sauce
Fresh Parsley

Cook pasta to desired consistency and remove casings from sausage and crumble while cooking. Puree tomato, black olive, and ricotta cheese, also stir in tobasco.
Combine Pasta, Sausage, Ricotta sauce, garnish with parsley.