Baked Pasta with Sausage and Ricotta

 

1 1/2 lbs. mild or hot Italian sausage, (casings removed)

3 cloves garlic, chopped

1/2 small onion, diced

28 oz. can whole tomatoes (San Marzano are best) hand crushed

6 leaves fresh basil, chopped (or 1 tsp. dried basil)

Red pepper flakes, to taste

Kosher salt and fresh-ground pepper, to taste

1 lb. rigatoni, penne, or ziti pasta

 

Ricotta Mixture:

1 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

3 Tablespoons fresh parsley, chopped

Kosher salt and fresh-ground pepper, to taste

1 cup mozzarella cheese, shredded, for topping

 

Preheat oven to 425 F.

Bring a large pot of salted water to a boil. When boiling, add pasta and cook until al dente. Drain and set aside.

On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.

To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer.

Add sausage back to the skillet and cook a few minutes, to blend the flavors and warm the sausage again. Taste the sauce and add additional salt and pepper, as needed. (If the flavors seem flat, it needs more salt!). Turn off heat and let stand until pasta is ready.

When pasta is cooked, add to the skillet with the tomato sauce and sausage. Stir to combine. Spoon dollops of the ricotta mixture randomly on top. Sprinkle with the shredded mozzarella cheese.

Bake in preheated oven for 25-30 minutes, or until golden and bubbly.