1 pound ziti pasta

1 pound Italian sausage (mild or hot)

3–4 garlic cloves, minced

1 can (28 oz) crushed tomatoes

1/2 cup fresh basil, chopped (or 1 tsp dried basil)

1/2 tsp red pepper flakes

1 tsp salt

1/2 tsp black pepper

1/2 cup heavy cream (or 1 cup ricotta cheese as alternative)

1/2 cup grated parmesan or pecorino romano

3 cups shredded whole-milk mozzarella cheese

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Preheat oven to 350°F (175°C). Cook ziti pasta according to package instructions, then drain and set aside.
In a large skillet, cook Italian sausage over medium-high heat until browned, about 7–10 minutes. Add garlic and sauté for 1 minute.
Stir in crushed tomatoes, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes. Stir in heavy cream to finish the sauce.
Spread a thin layer of sauce in a 9×13-inch baking dish. Toss the cooked ziti with the remaining sauce and parmesan cheese, then spread evenly into the dish.
Top with shredded mozzarella cheese.
Bake uncovered for 20–24 minutes until the cheese is melted and bubbly. If browning too quickly, cover with foil sprayed with nonstick spray.
Let rest for 5 minutes before serving.

Ricotta can be substituted for heavy cream for a different creamy texture.

Use penne, rigatoni, or mostaccioli if ziti is unavailable.

For a different flavor, substitute ground beef or use a beef–sausage blend.

Cover with foil while baking to prevent cheese from over-browning.

Resting before serving helps the sauce set and makes slicing easier.