Baked Ziti with Fennel Sausage, Soprano-Style

1/4 cup extra virgin olive oil
1 pound Italian fennel sausage, or other Italian sausage (or add 1 t. fennel seed)
1 large white onion, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly cracked black pepper, to taste
1/3 cup dry red wine
1 (28-ounce) can organic tomatoes, chopped with their juices
1/4 cup fresh oregano leaves, or 2 tablespoons dried oregano
1 cup fresh ricotta
1 cup freshly grated Parmigiano-Reggiano
1/3 cup chopped Italian parsley
1 pound ziti or penne
1/2 pound mozzarella, preferably fresh, torn into small pieces

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil over high heat. Grease a 9 x 13-inch baking dish with about 1 tablespoon of the olive oil. Remove the sausage from its casing and crumble. Set aside.

Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium heat. Add the onion and saute until it becomes translucent. Add the sausage and saute for about 6 minutes, or until it begins to brown. Add the garlic and cook for a few more minutes. Season with salt and pepper. Pour off and discard most of the fat in the pan. Add the wine and let it reduce for about 6 minutes, or until it is almost gone.

Add the tomatoes and their juices and cook over medium heat for about 10 minutes. When the sauce begins to thicken, add the oregano and stir well. Season to taste again.

Combine the ricotta, half of the Parmigano and the parsley in a large bowl; season with salt and pepper.

Cook the pasta in the pot of boiling water until al dente. Drain well, reserving about 1/4 cup of the pasta-cooking water. Toss the pasta with the ricotta mixture and coat well. Toss again with the tomato and sausage mixture. If the mixture appears dry, add a splash of the reserved pasta-cooking water.

Pour it all into the prepared baking dish, sprinkle the remaining Parmigano on top and dot with the mozzarella.

Bake for 15 to 20 minutes, or until the top is nicely browned.

Serves: 8

Source: San Francisco Chronicle, Peggy Knickerbocker, inspired by Erica de Mane's recipe in the March, 2000 issue of Fine Cooking

Prepared by: Heather for the December 2009 meeting.