- 3 tbsps extra-virgin olive oil
- 2 garlic cloves,s smashed
- 1 lb hot or sweet Italian fennel sausage, casings removed
- 28 ozs can tomato puree
- 1 1/2 cups water
- 1 1/2 tsps Sugar
- 1 bay leaf
- 1/4 tsps ground fennel
- 1 salt to taste
- 1 black pepper , to taste
- 1 lb penne pasta
- 3 cups creamy ricotta
- 1/2 lbs fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cups freshly grated Parmigiano-Reggiano chesse
1. Preheat oven to 400 degrees F. In a large saucepan, heat 1 tbsp of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the mat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
2. Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tbsp of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.
3. Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop the ricotta on top. Gently fold some of the ricotta into the pasta; yyou should have pockets of ricotta. Scatter the mozzarella on top and sprinke with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top Let rest for 20 minutes before serving.
Serves: 8
Source: Food & Wine Annual Cookbook, 2009
