Ingredients
1lbziti noodles
1½lbsspicy Italian sausage,or sweet, ground
4clovesgarlic,minced
28oztomatoes,(1 can) crushed
1tspsalt
1½tspsugar
¼tspred pepper flakes,crushed
1cupheavy cream
½cuppecorino romano,or Parmigiano Reggiano, grated
⅓cupfresh basil,chopped, plus more for serving
8ozwhole milk mozarella cheese,(about 2 cups) shredded
Preparation
Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente for about 7 minutes. Drain and add the pasta back to the pot. Set aside.
Preheat the oven to 425 degrees F and set the oven rack in the middle position.
Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, for 5 to 6 minutes until lightly browned and just cooked through.
Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat. Add the garlic and cook, stirring constantly with a wooden spoon, for about 1 minute until soft but not browned.
Add the crushed tomatoes, salt, sugar, and red pepper flakes and simmer, uncovered, for 10 minutes.
Add the heavy cream, ⅓ cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
Spoon half of the mixture into a 9×13-inch baking dish. Sprinkle with ½ of the shredded mozzarella and ½ of the remaining Pecorino Romano.
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, for 15 to 20 minutes until the cheese has melted and browned.
Sprinkle with more basil and serve.
