Ingredients

• 1 lb ziti noodles
• 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• 1½ teaspoons sugar
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• ⅓ cup + 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano), divided
• ⅓ cup chopped fresh basil, plus extra for serving
• 8 oz whole-milk mozzarella, shredded (about 2 cups)

Instructions

1. Bring a large pot of salted water to a boil. Add the ziti and cook until very al dente—about 7 minutes, or a touch firmer than the package suggests, since it will soften further in the oven. Drain the pasta, return it to the pot, and set aside.
2. Preheat the oven to 425°F (220°C). Position the rack in the center of the oven.
3. Place a large sauté pan over medium-high heat. Add the sausage, breaking it apart with a wooden spoon as it cooks. When the meat is lightly browned and just cooked through, 5 to 6 minutes, transfer it to a plate using a slotted spoon. Pour off all but 1 tablespoon of the rendered fat. (If needed, add 1 tablespoon olive oil.)
4. Reduce the heat to low. Add the minced garlic and stir constantly for about 1 minute, just until softened without browning. Pour in the crushed tomatoes along with the 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes. Let the sauce simmer uncovered for 10 minutes.
5. Stir in the heavy cream, ⅓ cup pecorino Romano, the cooked sausage, and the basil. Pour this mixture into the pot with the pasta and fold gently to coat everything evenly.
6. Spread half of the pasta mixture into a 9 × 13-inch (23 × 33-cm) baking dish. Top with 1 cup (113 g) of mozzarella and 1½ tablespoons of the remaining pecorino Romano. Add the rest of the pasta on top and finish with the remaining mozzarella and pecorino.
7. Bake, uncovered, until the cheese is melted and browned in spots, 15 to 20 minutes. Add more basil just before serving if you like.

You can assemble the dish in advance and refrigerate it for up to 2 days, or freeze it for as long as 3 months.
If frozen, thaw in the refrigerator overnight. When ready to bake, cover tightly with foil and cook at 425°F for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the top is lightly browned and the center is hot.