Recipe: Baked Ziti with Sausage (using tomatoes, Parmesan and cream)

BAKED ZITI WITH SAUSAGE

1 (28 ounce) can whole peeled tomatoes
1 pound Italian sausage, casings removed
6 medium garlic cloves, minced OR pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
Salt
3 cups water
12 ounces (about 3 3/4 cups) dry ziti or penne
1/2 cup heavy (whipping) cream
1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup chopped fresh basil leaves
Ground black pepper
4 ounces mozzarella cheese, shredded (1 cup)

Adjust oven rack to middle position and heat to 475 degrees F.

Pulse tomatoes with their juice in food processor until coarsely ground and no large pieces remain, about 12 pulses.

In a 12-inch ovensafe nonstick skillet over medium-high heat, cook sausage, breaking apart meat, until lightly browned and no longer pink, 3 to 5 minutes.

Stir in garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in processed tomatoes and one-half teaspoon salt.

Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes. Be sure to simmer gently or sauce will become too thick.

Stir in 3 cups water, then add pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is tender, about 15 to 18 minutes.

Stir in cream, parmesan and basil; season with salt and pepper. Sprinkle mozzarella evenly over top.

Transfer skillet to oven and bake until cheese melts and browns, 10 to 15 minutes.

Makes 4 servings
Source: The Best Skillet Recipes by the Editors of Cook's Illustrated magazine