Ingredients

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Lightly oil a large, shallow baking dish.
  3. Bring a large pot of salted water to a boil.
  4. In a large skillet, heat about 2 tablespoons olive oil over medium heat.
  5. Add the onion and saute until soft, about 5 minutes.
  6. Add the garlic and crumbled sausage; saute until the sausage begins to brown.
  7. Season with salt and pepper.
  8. If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
  9. Add the red wine; boil until it is almost gone.
  10. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
  11. Add the marjoram or oregano and taste for seasoning.
  12. In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
  13. Meanwhile, cook the pasta until al dente.
  14. Drain well and toss it with the ricotta mixture until well coated.
  15. Add the sausage and sauce and mix again.
  16. Add the mozzarella and toss gently.
  17. Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
  18. Bake uncovered until lightly browned and bubbling, about 20 minutes.
  19. Serve right away.