We had a delightful dinner with Nancy and her husband, Scott.
Husbando's dish was perfect for the hungry travelers.
BAKED ZITI (CARM SOPRANO-STYLE)Can be made ahead of time.
.1/4 cup extra virgin olive oil
.1/4 cup fresh oregano leaves
.1 lb. Italian fennel sausage
.1 cup fresh ricotta
.1 large white onion
.1 cup fresh Parmigiano-Reggiano
.1 garlic clove, finely chopped
.1/3 cup chopped Italian parsley
.Kosher salt and fresh pepper
.1 lb. ziti or penne
.1/3 cup dry red wine
.1/2 lb. mozzarella - preferably fresh, small pieces
.1 (35 oz.) can organic tomatoes
chopped with their juices
Preheat over to 425º. Bring large pot of salted water to a boil. Grease
a large 12x15” baking dish with about 1 tablespoon of the olive oil.
Remove sausage from casing and crumble. Set aside.
Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium heat. Add the onion and saute until it becomes translucent. Add
the sausage and saute for about 6 minutes, or until it begins to brown.
Add the garlic and cook for a few more minutes. Season with salt and
pepper. Pour off and discard most of the fat in the pan. Add the wine and
let it reduce for about 6 minutes, or until it is almost gone.
Add the tomatoes and their juices and cook over medium heat for about
10 minutes. When the sauce begins to thicken, add the oregano and stir
well. Season to taste again.
Combine the ricotta, half of the Parmigiano-Reggiano and the parsley in a
large bowl; season with salt and pepper.
Cook the pasta until al dente. Drain well, reserving about 1/4 cup of the
cooking water. Toss the pasta with the ricotta mixture and coat well.
Toss again with the tomato and sausage mixture. If the mixture appears
dry, add a splash of the reserved cooking water.
Pour it all into the prepared baking dish, sprinkle with the remaining
Parmigiano-Reggiano on top and dot with the mozzarella.
Bake for 15 to 20 minutes, or until the top is nicely browned.
Serves 4 to 6.