*This is one of those that takes a little longer the first couple of times you make it, but once you get used to the recipe, you can breeze right through it. It's so good, and you can freeze half of it and have it again in a couple of weeks!
1 lb sweet or hot Italian sausage
1 T olive oil
1 green bell pepper, cut into ½ inch slices
2 red bell peppers, cut into ½ inch slices
3 cloves garlic, finely diced
½ tsp salt
¼ tsp. crushed red pepper
2 (28 oz) cans Italian diced peeled tomatoes
½ cup dry red wine
2 tsp paprika
1 lb ziti
1 ¼ cups (6 oz) shredded mozzarella cheese
¾ cup ricotta, dry if available
3 oz. grated Pecorino Romano cheese, plus more for serving
Heat a large nonreactive skillet. Add sausage and cook over moderately-high heat, turning, until nicely browned, about 10 minutes. Prick the sausage as it cooks to release the juices. Remove from the skillet and let cool slightly.
Reduce heat to moderately-low. Add oil, green and red peppers, and garlic. Cook for 1 to 2 minutes being careful not to burn the garlic. Add salt and red pepper. Cook just until peppers begin to soften, about 10 minutes.
Meanwhile, cut the sausage into ½ inch slices. (The sausage will not be cooked all the way through.) Add the sausage pieces, tomatoes with juice, red wine, and paprika to the skillet and bring to a boil. Reduce heat to low and simmer for 15 minutes
Preheat oven to 375. Cook ziti in boiling water for about 7 minutes or until barely al dente. Drain and toss with some sauce to keep noodles from sticking.
Spread 1 cup of the sausage and pepper mixture in the bottom of a 3-quart shallow baking dish. Cover with 1/3 of the pasta, 1 ½ cups of the sausage and pepper mixture and 1/3 of the cheeses. Continue to layer the remaining ingredients, ending with cheeses. Bake for 20 minutes or until hot. Serves 6 to 8.
2 red bell peppers, cut into ½ inch slices
3 cloves garlic, finely diced
½ tsp salt
¼ tsp. crushed red pepper
2 (28 oz) cans Italian diced peeled tomatoes
½ cup dry red wine
2 tsp paprika
1 lb ziti
1 ¼ cups (6 oz) shredded mozzarella cheese
¾ cup ricotta, dry if available
3 oz. grated Pecorino Romano cheese, plus more for serving
Heat a large nonreactive skillet. Add sausage and cook over moderately-high heat, turning, until nicely browned, about 10 minutes. Prick the sausage as it cooks to release the juices. Remove from the skillet and let cool slightly.
Reduce heat to moderately-low. Add oil, green and red peppers, and garlic. Cook for 1 to 2 minutes being careful not to burn the garlic. Add salt and red pepper. Cook just until peppers begin to soften, about 10 minutes.
Meanwhile, cut the sausage into ½ inch slices. (The sausage will not be cooked all the way through.) Add the sausage pieces, tomatoes with juice, red wine, and paprika to the skillet and bring to a boil. Reduce heat to low and simmer for 15 minutes
Preheat oven to 375. Cook ziti in boiling water for about 7 minutes or until barely al dente. Drain and toss with some sauce to keep noodles from sticking.
Spread 1 cup of the sausage and pepper mixture in the bottom of a 3-quart shallow baking dish. Cover with 1/3 of the pasta, 1 ½ cups of the sausage and pepper mixture and 1/3 of the cheeses. Continue to layer the remaining ingredients, ending with cheeses. Bake for 20 minutes or until hot. Serves 6 to 8.
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