[The picture will have to come later...we delved into this dish without the camera tonight.]

I've been a ziti fan ever since April introduced hers to us back in Roman Gardens #222.  But I'm also part of a somewhat carnivorous clan, so the no-meat Ziti standby just didn't cut it for my husband.  I found this adaptation with sausage and it's a true love thing.  The secret ingredient that makes all the addictive difference is...

(such suspense) crushed red pepper.  It gives the sauce a very nice zing.  I think.

Ingredients:

1 lb. italian sausage

2 cloves garlic, minced

28 oz. can crushed tomatoes

15 oz. can diced tomatoes

1/2 tsp. crushed red pepper

2 Tbsp. basil, minced

1/2 tsp. salt

1/4 tsp. sugar

8 oz. mozzarella, shredded (2 cups)*

1/4 cup Parmesan, shredded

1 lb. ziti pasta

Instructions:

Cook pasta according to package instructions, reserving 1/2 cup of cooking water before draining. 

Cook 1 lb. italian sausage in skillet, casings removed.  Drain sausage and set aside, reserving 1 Tbsp. oil in the pan.  Add minced garlic, and stir until fragrant.  Add tomatoes with juices, crushed red pepper and sausage.  Simmer 15 minutes, until thickened and flavorful.  Remove from heat and add basil, salt and sugar.

Pour pasta back into pot and add sausage mixture.  If sauce seems too thick, add reserved cooking water (I usually do this because it makes for better leftovers). 

Spray 9x13 pan lightly with Pam.  Put half of pasta mixture into pan.  Cover with half of both cheeses.  Repeat. 

Bake at 400 degrees for 20 minutes. 

* NOTE: It's worth the extra dollars to buy fresh mozzarella on this recipe.  It makes the dish creamy good.

A whole pan of this ziti is far too feed my family for one dinner.  So it's a great dish to split up if you're taking dinner to someone.  Or - though I've never tried this - half can probably be baked, frozen, and vacuum packed for later.