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aked ziti with tomato,<br />
mozzarella & sausage<br />
S e r v e s 4<br />
Olive oil<br />
1 large onion, cut into small dice<br />
3/4<br />
lb. sweet <strong>Italian</strong> pork sausage,<br />
removed from its casing and<br />
crumbled<br />
2 cloves garlic, minced<br />
1/4<br />
Kosher salt and freshly ground<br />
black pepper<br />
cup dry red wine<br />
1 35-oz. can whole plum<br />
tomatoes, chopped, with<br />
their juice<br />
1/4<br />
cup chopped fresh marjoram<br />
or oregano (from about 6 large<br />
sprigs)<br />
1 cup fresh ricotta<br />
1 cup freshly grated mild<br />
pecorino romano<br />
1/3 cup chopped fresh flat-leaf<br />
parsley<br />
Pinch of nutmeg, preferably<br />
freshly grated<br />
1 lb. dried ziti<br />
1/2<br />
lb. mozzarella, preferably<br />
fresh, cut into small cubes<br />
Try to find freshly made ricotta and mozzarella to see how good this rustic<br />
dish can be.<br />
1. Heat the oven to 375°F. Lightly oil a large, shallow baking dish. Bring a large<br />
pot of salted water to a boil.<br />
2. In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion<br />
and sauté until soft, about 5 minutes. Add the crumbled sausage and garlic<br />
and sauté until the sausage starts to brown. Season with salt and pepper. If the<br />
sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor<br />
to the sauce. Add the red wine and let it boil until it’s almost gone. Add the<br />
tomatoes with all of their juice and cook, uncovered, at a lively simmer<br />
for about 10 minutes. The sauce will thicken slightly. Add the marjoram or<br />
oregano and taste for seasoning.<br />
3. In a large bowl, mix the ricotta, about half of the pecorino, the parsley, and<br />
the nutmeg. Season with salt and pepper.<br />
4. Meanwhile, cook the ziti in the boiling water until al dente. Drain well and<br />
toss it with the ricotta mixture until well coated. Add the sausage sauce and<br />
mix again. Add the mozzarella and toss gently. Pour everything into the baking<br />
dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly<br />
browned and bubbling, about 20 minutes. Serve right away. —Erica DeMane<br />
PER SERVING: 1,070 CALORIES | 54G PROTEIN | 113G CARB | 44G TOTAL FAT | 20G SAT FAT |<br />
17G MONO FAT | 5G POLY FAT | 110MG CHOL | 1,140MG SODIUM | 8G FIBER<br />
P A S TA 93
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