"Great served with a salad, garlic bread and a nice Chianti! Very generous servings."
chopped yellow onion
( 1 onion)
garlic cloves, minced
1 1/2 lbs
hot Italian sausage, casings removed
1 (28 ounce) cans
crushed tomatoes in puree
1 (6 ounce) cans
chopped fresh flat-leaf parsley, divided
chopped fresh basil leaf
fresh ground black pepper
3 -4 ounces
creamy goat cheese, crumbled
grated parmesan cheese, plus 1/4 cup for sprinkling
extra-large egg, lightly beaten
fresh mozzarella cheese, thinly sliced
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.