Recipe Details

Ingredients

• 2 tbsp. 

  extra-virgin olive oil 

• 1 lb. 

  sweet italian sausage, remove from casing 

• 2 

  cloves garlic, minced 

• 1/8 tsp. 

  crushed red pepper flakes 

• 1 

  (28-oz.) can whole peeled tomatoes, pulsed in a blender 

• 1 

  sprig of fresh basil, plus more chopped for garnish 

• Kosher salt 

• Freshly ground black pepper 

• 8 oz. 

  Penne pasta  

• 1 

  large egg 

• 1 c. 

  ricotta 

• 1/2 c. 

  freshly grated Parmesan, divided 

• 1 1/2 c. 

  shredded mozzarella, divided 

Description

1. Step 1Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds.
2. Step 2Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
3. Step 3Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
4. Step 4Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
5. Step 5Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella. 
6. Step 6Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.