This is a Williams-Sonoma recipe that a friend made me after one of my kids was born. It's a really yummy/naughty pasta recipe!
2 T. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
¾ lb. chicken or pork sausage, casings removed
1 t. dried basil
1 t. dried oregano
¼ t. hot red pepper flakes
1 can (28 oz.) tomatoes in puree
Salt, to taste
1 lb. penne pasta
1 ¼ c. ricotta cheese
½ c. grated Parmigiano-Reggiano cheese
In a large Dutch oven over medium heat, warm oil. Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min. Add sausage and cook, breaking it up into bite size pieces, until no longer pink, about 6 min. Stir in basil, oregano and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 – 12 min. Taste and adjust seasonings. Preheat oven to 350 degrees. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 – 12 min. Drain well. In a large bowl, toss pasta with sauce, ricotta and mozzarella. Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 min. Let stand 5 min. before serving. Serve hot. Serves 6 – 8.