Joel loves his macaroni and generally likes pasta dishes. This was a dish he really enjoyed and was a nice change of pace from his favorite macaroni and cheese. I used pork Italian sausage links in place of the turkey used in the original recipe. I also added a little red wine {Merlot} for some bite in the sauce. Another change I made was using sliced mozzarella cheese in place of shredded used in the original recipe. The sliced mozzarella cheese - which you can pick up from the deli counter at the store - allows a nice, even layer as you assemble this dish.
1 (1-pound) package uncooked ziti {or gluten free ziti}
1 pound hot turkey or pork Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/2 cup red wine {I used Merlot}
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) sliced mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, tomatoes and wine, and bring to a boil.
Cover, reduce heat, and simmer 10-15 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.
Bake at 350° for 25 minutes or until bubbly.
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