Another Asphalt Cowboys Community BBQ is behind us. We had a great crowd yesterday. Thanks for coming out and supporting us! After 8 hours of slicing approximately 6000 lbs. of tri-tip and gorging on the great chicken, I’m ready for a pasta dish. Thanks again for supporting the Asphalt Cowboys!
Baked Italian Sausage Ziti
1 lb. dry Ziti pasta
1.5 lbs. sweet or spicy Italian sausage (casings removed)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
Kosher salt, to taste
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
Pinch crushed red pepper flakes, or to taste
1 cup heavy cream
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano cheese
1/3 cup torn fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Bring a large pot of heavily salted water to a boil. Cook the ziti according to the package directions to al dente, about 7 minutes. Under cook it a bit, as it will continue to cook in the oven. Drain, but don’t rinse and add the pasta back to the pot. Set aside.
Preheat the oven to 425 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, until lightly browned and just cooked through, 5 to 6 minutes. 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 (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Add the crushed tomatoes, salt, sugar, Italian seasoning and red pepper flakes and simmer, uncovered, for 10 minutes.
Add the heavy cream, 1/3 cup of the Pecorino Romano or Parmesan, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half 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, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.