Instructions

01
Bring a large pot of generously salted water to a boil. Cook ziti for 2 minutes less than package instructions for al dente, then drain and rinse under cold water. Set aside.
Herb says
Rinsing stops the cooking and keeps the ziti firm enough for stuffing
02
While the pasta cools, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage, breaking it into fine crumbles, and cook until well browned and cooked through, about 6–8 minutes. Transfer to a bowl to cool slightly.
03
In the same skillet, add another 1 tablespoon olive oil and the onion. Sauté until translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer.
Herb says
Garlic goes in after the onion so it doesn’t burn and turn bitter
04
Pour in the whole peeled tomatoes and their juices. Using a spoon, break up the tomatoes a bit. Simmer uncovered for 15 minutes to thicken slightly, stirring occasionally.
05
Remove from heat. Transfer sauce to a blender with basil leaves, 1/2 teaspoon kosher salt, and the remaining 1 tablespoon olive oil. Blend until smooth.
Herb says
Blending basil into hot sauce releases its essential oils for maximum aroma, but don’t over-blend or the sauce goes brown
06
Return the purée to the pan and season with black pepper and red pepper flakes. Taste and adjust salt if needed. Keep warm over low heat.
07
Stuff each ziti tube with cooked sausage using a small spoon or piping bag. Arrange stuffed ziti in a 2-quart baking dish.
Herb says
Yes, it’s a bit fiddly, but the payoff is a pasta that eats like a self-contained meatball sub
08
Pour the basil-tomato purée evenly over the ziti. Gently shake the dish to settle the sauce between the tubes.
09
Cover with foil and bake at 375°F for 15 minutes until heated through and bubbly.
10
Remove foil, sprinkle with Parmesan, and bake 5 more minutes until cheese melts. Serve hot, spooning extra sauce over each portion.

Basilicata Bound

Ingredients

Instructions