Ingredients
Equipment
Method
- Cook the Ziti Pasta: Bring a large pot of salted water to a boil. Add the ziti and cook according to the package directions for very al dente pasta, approximately 7 minutes. The pasta should remain slightly firm because it will continue cooking in the oven. Drain thoroughly, return the pasta to the pot, and set aside.
- Preheat the Oven: Set the oven to 425°F (220°C) and position the rack in the middle of the oven.
- Brown the Italian Sausage: Place a large sauté pan, preferably nonstick, over medium-high heat. Add the ground sausage, breaking it into small pieces with a wooden spoon as it cooks.Continue for 5–6 minutes, until the sausage is lightly browned and cooked through. Transfer it to a plate using a slotted spoon.
- Prepare the Tomato Sauce: Pour off all but 1 tablespoon of the sausage fat from the pan. If there is not enough fat remaining, add 1 tablespoon of olive oil. Reduce the heat to low, add the minced garlic, and stir constantly with a wooden spoon for about 1 minute, until softened but not browned.
- Simmer the Sauce: Add the crushed tomatoes, salt, sugar, and crushed red pepper flakes to the pan. Stir to combine, then simmer uncovered for 10 minutes to allow the flavors to develop.
- Enrich the Sauce: Stir in the heavy cream, ⅓ cup grated Pecorino Romano or Parmigiano Reggiano, cooked sausage, and ⅓ cup chopped fresh basil. Mix until the ingredients are evenly distributed throughout the sauce.
- Combine the Pasta: Carefully pour the sausage and tomato-cream sauce into the pot containing the drained ziti. Gently stir until the pasta is evenly coated with the sauce.
- Assemble the First Layer: Spoon half of the pasta mixture into a 9 × 13-inch (23 × 33-cm) baking dish, spreading it into an even layer. Sprinkle the top with half of the shredded mozzarella, about 1 cup (113 g), and half of the remaining grated Pecorino Romano, 1½ tablespoons.
- Add the Remaining Layers: Spoon the remaining pasta mixture over the cheese layer. Distribute the remaining 1 cup (113 g) shredded mozzarella and 1½ tablespoons grated Pecorino Romano evenly over the top.
- Bake Until Golden: Place the baking dish in the preheated oven and bake uncovered for 15–20 minutes, until the cheese has melted, the top is lightly browned, and the casserole is bubbling.
- Garnish and Serve: Remove the baked ziti from the oven and sprinkle with additional fresh basil. Serve hot while the cheese is melted and the creamy sausage sauce coats the pasta.
Notes
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Pasta Texture: Cook the ziti for approximately 7 minutes, or according to the package directions for very al dente pasta. It will continue cooking in the oven, so avoid fully softening it during boiling.
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Sausage Options: Choose sweet or spicy Italian sausage depending on your preferred flavor. Remove the casings if using sausage links.
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Cheese Substitution: Pecorino Romano can be replaced with Parmigiano Reggiano, as specified in the original recipe.
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Sauce Consistency: Simmer the crushed tomatoes uncovered for 10 minutes before adding the cream. This allows the sauce to develop flavor before it is combined with the pasta.
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Layering Matters: Divide the pasta mixture, mozzarella, and remaining grated cheese between two layers to distribute the cheese throughout the casserole.
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Make-Ahead Preparation: Assemble the dish, cover it, and refrigerate for up to 2 days before baking, or freeze it for up to 3 months.
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Freezer Instructions: If frozen, thaw the casserole in the refrigerator overnight. Bake a refrigerated or thawed casserole tightly covered with aluminum foil at 425°F (220°C) for 25 minutes, then uncover and bake for another 10–15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
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Fresh Garnish: Add extra chopped basil just before serving for a fresh herbal finish.