Creamy Sausage and Ricotta Skillet Ziti

1. Soak Pasta

Place the pasta in a large bowl, cover it with hot water, and season with kosher salt. Let it rest, stirring twice during the first 10 minutes to ensure the pasta doesn't stick together.

2. Blend Tomatoes

Blend the whole peeled tomatoes until they are mostly smooth but still a bit chunky. Set aside 3/4 cup of the processed tomatoes for later.

3. Prepare Tomato Cream Mixture

In a medium bowl, combine the remaining tomatoes with the heavy cream and chicken stock. Season this mixture with kosher salt to taste and set it aside.

4. Cook Sausage

Heat extra-virgin olive oil and unsalted butter in a large sauté pan or Dutch oven over medium-high heat. Add the sweet Italian sausage and cook it, mashing with a potato masher or whisk until the sausage is no longer pink and has started to brown, about 5 minutes.

5. Add Aromatics

Reduce the heat to medium and add the finely diced large onion and minced garlic to the sausage. Cook until the onion is softened, about 5 minutes. Add the dried oregano, crushed red pepper flakes, and half of the finely minced fresh parsley leaves, cooking for an additional minute until fragrant.

6. Combine Pasta and Sauce

Pour the tomato and cream mixture into the pan with the sausage. Drain the pasta and add it to the pan, stirring to combine.

7. Add Cheeses

Stir in half of the ricotta cheese, followed by half of the mozzarella cubes. Be sure not to over-stir to prevent the cheese from becoming too stretchy and sticking to the pan.

8. Top with Reserved Tomatoes and Cheese

Spoon the reserved 3/4 cup of tomatoes over the pasta, dollop the remaining ricotta on top, and scatter the remaining mozzarella cubes. Sprinkle half of the grated Parmigiano-Reggiano over the dish. Cover the pan and cook on low heat for 3 minutes.

9. Rest and Serve

Remove the pan from the heat and let it rest, still covered, for 5 minutes to allow the flavors to meld together. Uncover the pan and sprinkle the remaining grated Parmigiano-Reggiano and finely minced fresh parsley leaves over the top. Serve immediately and enjoy.