Definitely not your same old pasta...
1 pound of Orecchiette cooked, al dente
1/2 pound sweet Italian sausage
1/4 C extra virgin olive oil
3 large garlic cloves, minced
1/2 C ricotta cheese
1/3 C Romano cheese
4 Cups pasta sauce
Mozarella to garnish
Cook sausage and cut into rounds, drain grease from pan. Add olive oil and saute garlic. Add sauce and cheeses stir until bubbly and add cooked Oreccheitte. Toss, add in meat and toss again. Serve immediately.