1 pound penne or ziti rigate
Coarse salt
2 C. ricotta cheese
2 T. unsalted butter, cut into small pieces
1/2 C. Parmigiano-Reggiano or Romano cheese
2 T. extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
Generous handful flat-leaf parsley, finely chopped
1 pound bulk Italian sweet sausage
Coarse black pepper
20 fresh basil leaves, shredded or torn

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta until al dente, with a bite to it. Place the ricotta, butter, and Parmigiano or Romano cheese in a large bowl. Heat a small skillet over medium heat. Add the EVOO and sausage. Brown the sausage, then add the onions and cook 5 minutes. Add the parsley and cook 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Toss cooked sausage with pasta. Top pasta with basil. Season with a little salt. Toss and serve at the table.