Baked Ziti or Zitoni Pasta with Spicy Sausage
User Reviews
5
-
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
Description
This dish starts by browning spicy sausage with sautéed onions, deglazed with white wine to concentrate flavors. Cherry tomatoes add brightness before simmering the mixture with tomato passata and seasoning, including fresh basil, for about 30 minutes. Meanwhile, the ziti pasta cooks very al dente to avoid becoming mushy after baking. The pasta is drained, optionally reserving some cooking water to adjust sauce consistency.
The pasta and sauce are combined and layered in a greased baking dish with pieces of scamorza cheese, known for its smokiness and melt. Grated pecorino cheese adds a sharp, salty accent. The casserole bakes at 390°F until the cheese melts and the top is slightly golden. The result is a comforting pasta bake combining spicy and savory flavors, accented by fresh herbs and melding cheeses.
This recipe allows substitutions with pasta shapes like candele, penne, or rigatoni if preferred and can be adapted with chorizo in place of Calabrian spicy sausage. Using gluten-free pasta is also an option for dietary needs.
Ingredients
- 10 oz ziti pasta 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 tomato optional
- 1 onion
- 6-8 basil leaves
- ½ glass white wine
- 2 oz pecorino cheese grated
- 2-3 tablespoon extra virgin olive oil
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 cannot find long ziti or zitoni, use candele pasta broken into smaller pieces or penne, rigatoni, or similar pasta tubes.
- Substitute chorizo if spicy Calabrian sausage is unavailable for a different spicy flavor option.
- To make this recipe gluten-free, opt for a gluten-free pasta variety and follow package cooking instructions for al dente texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
