Baked Ziti With Tomato Mozzarella & Sausage (Recipe)

Baked Ziti With Tomato Mozzarella & Sausage

Olive oil

1 large onion, cut into small dice

3 lb. sweet Italian pork sausage, removed from its casing and crumbled

2 cloves garlic, minced kosher salt and freshly ground black pepper

1 cup dry red wine

1 35-oz. can whole plum tomatoes, chopped, with their juice

1 cup chopped fresh marjoram or oregano (from about 6 large sprigs)

1 cup fresh ricotta

1 cup freshly grated mild pecorino Romano

1/3 cup chopped fresh flat-leaf parsley Pinch of nutmeg, preferably freshly grated

1 lb. dried ziti

1 lb. mozzarella, preferably fresh, cut into small cubes

1. Heat the oven to 375°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.

2. In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the crumbled sausage and garlic and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it’s almost gone. Add the tomatoes with all of their juice and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.

3. In a large bowl, mix the ricotta, about half of the pecorino, the parsley, and the nutmeg. Season with salt and pepper.

4. Meanwhile, cook the ziti in the boiling water until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.



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