WHAT YOU NEEDKosher salt

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WHAT YOU NEEDKosher salt and freshly ground pepper1 lb (500 g) ziti1 teaspoon olive oil1 lb (500 g) sweet Italian sausage,casings removed2 cups (16 fl oz/500 ml) Marinara Sauce(page 16)6 oz (185 g) fresh mozzarella cheese,preferably buffalo, cut into 3 ⁄4-inch (2-cm) cubes1⁄4 cup ( 1 ⁄3 oz/10 g) fresh basil leaves, chopped4 oz (125 g) low-moisture mozzarella cheese,shredded (about 1 cup)2 tablespoons freshly grated Parmesan cheeseBAKED ZITI WITH SWEET ITALIAN SAUSAGEPreheat the oven to 350°F (180°C).Bring a large pot of generously salted water to a boil over high heat. Add the ziti and cookaccording to the package directions. Drain well and transfer to a large bowl. Set aside.Warm the olive oil in a frying pan over medium-high heat. Add the sausage and cook,stirring occasionally and using your spoon to break up any clumps, until cooked through,about 6 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain.Add the marinara sauce to the bowl with the pasta. Stir in the sausage, fresh mozzarellacubes, and basil and season well with salt and pepper. Transfer to a 4-qt/4-l baking dishand sprinkle evenly with the shredded mozzarella and the Parmesan.Bake until the sauce is bubbling and the cheese is melted, 25—30 minutes. Let coolslightly and serve.You can use any shaped pasta(farfalle, rotelle, or shells toname a few) for this warm andcomforting dish. If you want toadd a vegetable to this recipe,try adding sautéed spinach,roasted red peppers, or sautéedmushrooms to the mix.SERVES 8—10BAKED 99
WHAT YOU NEED1 lb (500 g) white or brown mushrooms,brushed clean and quartered3 tablespoons olive oil1 tablespoon sherry vinegar4 cloves garlic, mincedKosher salt and freshly ground pepper2 tablespoons chopped fresh flat-leaf parsleyGARLICKY ROASTED MUSHROOMSJust a few simple ingredientsand some time in a very hot ovenmake this a very flavorful sidedish that can also work as arustic sauce on top of grilledsteaks. You can use any kindof mushrooms you have on hand.For a variation, add 1 tablespooncapers. Or stir in a coupletablespoons of crème fraîcheand use to top over egg noodles.Preheat the oven to 450°F (230°C).In a bowl, toss the mushrooms with the olive oil, vinegar, and garlic. Season well withsalt and pepper. Transfer to a baking sheet and spread in a single layer.Roast the mushrooms, stirring once about halfway through, until fork-tender and darkbrown, about 25 minutes. Stir in the parsley and serve right away.SERVES 4116SALADS & SIDES
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