Cook the penne (or maltagliati) in a generous amount of salted, boiljing water until just al dente (barely done).
While the penne are cooking, place the Ricotta in a large serving bowl.
Season with the sugar and cinnamon.
Add a few tablespoons of the water in which the penne are cooking and mix until smooth.
When the penne are done, add to the Ricotta and mix very gently.