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15 oz container Ricotta cheese
2 cups milk (You may need to add more, because the sauce will thicken.)
3 oz cream cheese
1/4 cup Parmesan cheese
1/4 cup Jarlsberg cheese, grated (You can also just use Swiss)
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup fresh chopped parsley
salt and pepper to taste
3 cups steamed broccoli florets
Fettuccine (I used half a box)
3 cups little smokies sliced on the bias
1 orange
1 lime
Cook the fettuccine according to the directions on the box. Strain, and set aside for later. Combine Ricotta, milk, and cream cheese in a pot over medium high heat until smooth. Add the parmesan and jarlberg, stirring until melted. Add the garlic powder, Italian seasoning, and parsley. Check for seasoning, and add salt and pepper accordingly. Mix in the broccoli.
Add the sausage to a hot skillet and sear until both sides are dark brown, but not burned. Deglaze the pan with the juice of half the orange and the entire lime. Allow the liquid to cook down and add the juice from the other half, reserving a little for the end. Let this cook down until most of the liquid is gone.
Combine the cream sauce with the fettuccine and plate. Top with the glazed sausage and add a small squeeze of the reserved orange juice.
