1. In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes. 2. Add the garlic and cook, stirring, for 1 minute. 3. Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes. 4. Stir in the basil, oregano, and red pepper flakes. 5. Add the tomatoes with their puree and the water and bring to a boil. 6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning. 7. Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish. 8. Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well. 9. In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan. 10. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes. 11. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
