Baked Ziti or Zitoni Pasta with Spicy Sausage

Name: Baked Ziti or Zitoni Pasta with Spicy Sausage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 10 oz Ziti or Zitoni pasta; 7 oz Sausage or soft salami (spicy); 7 oz scamorza cheese; 14 oz peeled tomatoes or tomato passata; 3 oz cherry tomatoes; 1 onion; 6-8 basil leaves; ½ glass white wine; 2 oz pecorino; 2-3 tablespoon extra virgin olive oil

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5.0

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Calories
755 kcal
Course
Main Course
Cuisine
Italian

Baked Ziti or Zitoni Pasta with Spicy Sausage

Daisy Meyer

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Baked ziti pasta with spicy sausage, sometimes also called ‘ziti alla diavola’ (devilled), is a fantastic Neapolitan dish for those who love spicy food! Pasta prepared in this way is really flavourful and this recipe is simple and fast to make.

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Ingredients

Servings

10 oz Ziti or Zitoni pasta
7 oz Sausage or soft salami (spicy)
7 oz scamorza cheese and/or mozzarella or smoked scamorza
14 oz peeled tomatoes or tomato passata
3 oz cherry tomatoes optional
1 onion
6-8 basil leaves
½ glass white wine
2 oz pecorino grated
2-3 tablespoon extra virgin olive oil

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Instructions

In a skillet, heat the extra virgin olive oil over medium heat. Add the spicy sausage and onions and sauté the chopped onion is transparent, about 6-8 minutes.
Pour in the white wine and increase the heat to evaporate the alcohol. Add the cherry tomatoes (if using) and let them cook for about 2 minutes.
Then add the tomato passata. Season with salt, reduce the heat to medium and let the sauce simmer for about 30 minutes, stirring occasionally. Towards the end of cooking, stir in the chopped basil.
Preheat the oven to 390°F (200°C). Grease a baking dish with olive oil.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Break the pasta into pieces if it's too long for your pot. Cook the pasta very al dente according to the instructions on the packet. Reserve a cup of pasta cooking water before draining.
Mix the drained pasta with the tomato sauce, adding a bit of the reserved pasta cooking water if the sauce seems too dry.
Begin layering the pasta in the baking dish, starting with a layer of pasta and sauce. Add a layer of sliced cheese and some sausage pieces. Repeat the layers, finishing with a final layer of pasta.
Top the last pasta layer with the remaining slices of cheese and a generous sprinkling of grated pecorino.
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and begins to brown. For additional browning, place under the broiler for 2 minutes.
Let the baked pasta rest for a few minutes before serving.

Notes

If you can't find long ziti or zitoni, this dish can be made with candele pasta, broken into smaller pieces or already cut ziti or zitoni or other pasta tubes like penne, rigatoni etc.
If you can't find spicy Calabrian sausage, you could also use chorizo.
To make this recipe gluten-free, use a gluten-free pasta brand.

Nutrition Information

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Calories 755kcal (38%) Carbohydrates 69g (23%) Protein 35g (70%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.1g Cholesterol 91mg (30%) Sodium 848mg (35%) Potassium 835mg (24%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 980IU (20%) Vitamin C 13mg (14%) Calcium 460mg (46%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 755 kcal

% Daily Value*

Calories	755kcal	38%
Carbohydrates	69g	23%
Protein	35g	70%
Fat	37g	57%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Trans Fat	0.1g	5%
Cholesterol	91mg	30%
Sodium	848mg	35%
Potassium	835mg	18%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	980IU	20%
Vitamin C	13mg	14%
Calcium	460mg	46%
Iron	4mg	22%