Flavors by Alessandra

1 Heat 1 tbsp of olive oil on medium heat in a large pot. Add the crumbled sausage and cook, stirring frequently, until golden brown, about 7 minutes. Remove from the pot with a slotted spoon and set aside.
2 Add the garlic and chili pepper to the same pot. Sauté for 1 minute until fragrant. Then add the onions and a pinch of salt. Cook for 5 minutes or until softened. Add crushed tomatoes, sugar, and a few pieces of fresh basil. Cover and allow the sauce to simmer and reduce for 30 minutes. Stir every now and then. *Adjust salt and pepper to taste.
3 Combine ricotta, Parmigiano, milk, garlic powder, salt, black pepper, chopped parsley, and lemon zest.
4 In a pot of salted boiling water, cook the pasta 3 minutes below the regular package’s recommended cooking time for al dente.
5 Stir in the sausage and ricotta mixture to the tomato sauce, then pour over the cooked and strained pasta. Stir well to coat and combine.
6 Add half the pasta to a large baking dish, then add half the mozzarella and Parmigiano cheese, and finish it with the rest of the pasta and cheese.
7 Cover the tray with foil and place into a 375 F oven for 15 minutes on the middle rack, or until the cheese melts.
8 While the pasta bakes, make the panko topping. Melt butter in a skillet over medium heat. Add the grated garlic, and after 30 seconds, add the panko. Cook stirring frequently, until it becomes golden brown, about 5 minutes. Cut the heat and add in a pinch of salt and the parsley.
9 Remove the foil from the pasta, add the panko topping, and finish on a high broil for 5 minutes, watching closely, to get a crispy finish.
10 Serve hot!