onion, cut into small dice
garlic cloves, minced
1 1/2 lbs
hot Italian sausage, removed from its casing and crumbled
salt & freshly ground black pepper
dry red wine
1 (35 ounce) cans
plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram (from about 6 large sprigs) or 1/4 cup
( from about 6 large sprigs)
fresh ricotta cheese
freshly grated mild pecorino cheese
nutmeg, preferably freshly grated
chopped fresh flat leaf parsley
mozzarella cheese, preferably fresh, cut into small cubes
- Preheat oven to 425 degrees Fahrenheit.
- Lightly oil a large, shallow baking dish.
- Bring a large pot of salted water to a boil.
- In a large skillet, heat about 2 tablespoons olive oil over medium heat.
- Add the onion and saute until soft, about 5 minutes.
- Add the garlic and crumbled sausage; saute until the sausage begins to brown.
- Season with salt and pepper.
- If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
- Add the red wine; boil until it is almost gone.
- Add the tomatoes with all of their juices 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.
- In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
- Meanwhile, cook the pasta until al dente.
- Drain well and toss it with the ricotta mixture until well coated.
- Add the sausage and 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.