all you need:

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1½ lb ziti, rigatoni, or mafaldini

1½ lb Italian sausage

1 small yellow onion, diced

4 cloves garlic, minced

2 tbsp tomato paste

1 tbsp red wine vinegar

2 × 28 oz cans crushed tomatoes

1 tsp dried oregano

½ tsp red pepper flakes

Salt and pepper

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Cheese mixture

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15 oz ricotta

1 egg

¾ cup finely grated Parmesan

2 tbsp chopped parsley

Black pepper

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Assembly

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3 cups shredded mozzarella

Additional Parmesan

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instructions:

1. Heat oven to 375°F. Bring a heavily salted water to a boil.

2. Brown sausage in a large pot, breaking it into chunks. Add onion and cook 4-5 minutes.

3. Add garlic, tomato paste, oregano and red pepper flakes. Cook another minute or two.

4. Add red wine vinegar to deglaze the bottom of the pan. Add crushed tomatoes and simmer for 15-20 minutes. Taste and season.

5. Cook pasta about 2 minutes shy of al dente.

6. Mix ricotta, egg, Parmesan, parsley and black pepper in a small bowl.

7. Toss drained pasta with enough sauce to coat generously.

8. Spread a little sauce in a 9x13-inch baking dish and add half the pasta.

9. Dollop half the ricotta mixture over it and sprinkle with mozzarella.

10. Repeat with remaining pasta, ricotta and mozzarella. Finish with Parmesan.

11. Cover and bake 20 minutes.

12. Uncover and bake another 15-20 minutes, just until bubbling and browned. Rest 15 minutes before cutting.