Baked Penne with Sausage and Creamy Ricotta

By Fresh2

Contributed by Maria Helm Sinskey

MAKE-AHEAD

This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It's then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pound hot or sweet Italian fennel sausage, casings removed
• One 28-ounce can tomato puree
• 1 1/2 cups water
• 1 1/2 teaspoons sugar
• 1 bay leaf
• 1/4 teaspoon ground fennel
• Salt and freshly ground pepper
• 1 pound penne
• 3 cups Creamy Ricotta
• 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Creamy Ricotta
• 2 quarts whole milk, preferably organic
• 1 cup heavy cream, preferably organic
• 3 tablespoons white vinegar
• 1/2 teaspoon kosher salt

Details

Preparation time 60mins
Cooking time 135mins

Preparation

Step 1

Creamy Ricotta
1. In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.

Make Ahead The fresh ricotta can be refrigerated for up to 4 days

Pasta
1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon 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 meat, 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, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons 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 large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle 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.

Make Ahead The baked penne can be refrigerated, covered, overnight. Rewarm before serving.