INSTRUCTIONS
1
Preheat the oven to 425°F and set the oven rack in the middle position.
2
In boiling salted water, cook the pasta to very al dente according to the package directions, about 7 minutes. Drain and add the pasta back to the pot. Set aside.
3
Heat oil in a sauté pan over medium high heat, then cook and crumble the sausage until no pink remains.
4
Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 2 tablespoons of the fat from the pan.
5
Sauté the garlic briefly and add the tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
6
Add heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Add cooked pasta and stir.
7
Spoon half of the mixture in a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.
8
Spoon remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.
9
Bake uncovered until cheese is melted and browned, 15 to 20 minutes.
