Baked Ziti with Sausage
I love this Baked Ziti with Sausage recipe because it combines linguica sausage's rich and savory flavors with a luscious tomato sauce and a creamy cheese mixture.
The dish is not only easy to make but also incredibly satisfying. Let me break down why this recipe is a winner.
First off, the linguica sausage brings a unique smoky and spicy kick to the dish. The process of sautéing the chopped sausage until golden adds a delicious depth of flavor.
It's a game-changer compared to regular sausage, giving the dish a distinctive taste that sets it apart.
The tomato sauce is another star of the show.
Combining onions, garlic, oregano, basil, and optional red pepper flakes creates a fragrant and well-balanced base. Adding San Marzano tomatoes with their juices and gently crushing them brings out the natural sweetness and acidity, resulting in a flavorful and robust sauce.
Now, the cheese mixture is where the magic happens. The blend of ricotta, crème fraîche, and pecorino creates a creamy and indulgent texture.
Folding half the tomato sauce gives the entire dish a harmonious consistency, coating the pasta perfectly.
Speaking of pasta, using ziti or penne allows the sauce to cling to every nook and cranny, ensuring each bite is packed with flavor.
Boiling the pasta until just shy of al dente ensures that it absorbs the delicious sauce while baking.
The final touch – the mozzarella and pecorino topping – creates a gooey and golden crust that adds a delightful crunch and a cheesy finish.
Baked until melty and bubbly, then broiled for that perfect browned effect, takes the dish to the next level.
The result? A comforting and hearty baked ziti that combines smoky linguica, a rich tomato sauce, lots of mozzarella, and perfectly cooked pasta for a winning formula.
Plus, the ease of preparation and the mouthwatering aroma as it bakes make this recipe a go-to for a delicious and satisfying meal for two people.
Want to know more about this dish? Keep reading!
Origins of Baked Ziti
Baked ziti has roots in Italian-American cuisine, emerging as a popular dish in the United States.
The dish typically consists of ziti pasta, ricotta cheese, marinara sauce, and melted mozzarella.
Its origin can be traced to Italian immigrants adapting traditional pasta recipes to suit American tastes.
Baked ziti gained popularity over the years and became a staple in Italian-American households and beyond, appreciated for its comforting and flavorful combination of ingredients.
Linguica Sausage: The Star Ingredient
Let’s talk about linguica sausage for a sec, because it’s a pretty special ingredient in this dish.
Linguica sausage is a culinary gem known for its robust and smoky flavor, stemming from a harmonious blend of spices, garlic, and paprika.
Its spiciness varies across recipes and brands, offering options from mildly spiced to downright hot.
Made primarily from pork, garlic, and paprika, linguica boasts a coarse grind, contributing to its distinctive texture.
The sausage undergoes a traditional curing and air-drying process, intensifying its flavors and lending it a characteristic texture.
Beyond its delicious taste, linguica is incredibly versatile; it can be grilled, pan-fried, or added to stews, soups, and pasta dishes like baked ziti.
Embedded in Portuguese and Brazilian culinary traditions, linguica has gained global popularity, finding its way into kitchens worldwide.
Using linguica sausage in this baked ziti brings a distinct twist to the dish, infusing the ziti with a unique and bold taste.
The combination of linguica's distinctive seasonings, along with the richness of the melted mozzarella and the creaminess of ricotta, results in a flavorful and slightly spicy baked ziti variation, offering a totally different profile compared to the traditional Italian chicken sausage version.
Common Questions About Baked Ziti with Sausage For Two People
First, let’s start by addressing common questions I’ve gotten about this dish.
Can I use a different type of sausage if I can't find linguica?
Absolutely! While linguica adds a unique flavor, you can substitute it with other sausages like Italian sausage or chorizo for a tasty twist. The key is to choose a sausage that complements your taste preferences.
I don't have crème fraîche. Can I use something else?
Of course! If you're out of crème fraîche, sour cream or even plain Greek yogurt can be great substitutes. They'll still contribute a creamy texture to the cheese mixture.
How do I know when the pasta is "2 to 3 minutes short of al dente"?
Good question! Test a piece a couple of minutes before the suggested cooking time. You want it slightly firmer since it will continue cooking in the oven. It should have a bit of bite but not be fully cooked.
Is there a substitute for San Marzano tomatoes?
You can use regular canned tomatoes if you can't find San Marzano. The flavor might differ slightly, but it will still be delicious. Crush them well to release those tasty juices.
Can I make this dish ahead of time?
Definitely! Assemble the dish up to the point of baking, cover it tightly, and refrigerate. When ready, pop it in the oven, and you're good to go. It's a fantastic make-ahead option for busy days.
What if I'm not a fan of spice? Should I skip the red pepper flakes?
If you prefer a milder dish, feel free to skip the red pepper flakes. It's all about tailoring the recipe to your taste buds.
Do I really need to let it rest for 5 to 10 minutes before serving?
It's worth the wait! Letting the baked ziti rest allows the flavors to meld, and it makes serving easier. Plus, it's hot out of the oven, so a short breather is always a good idea.
Step-by-Step: How to Prepare Baked Ziti with Sausage For Two People
1. Cook Sausage: Remove the casing from the linguica sausage and chop it into small pieces. This ensures that the sausage integrates seamlessly into the dish, providing bursts of smoky flavor in every bite. Chopping allows for even distribution throughout the ziti.
2. Cook Tomato Sauce: In a French/Dutch oven, heat olive oil and sauté the linguica until golden. Transfer it to a paper towel-lined pan.
Sautéing the linguica enhances its flavor by bringing out its natural smokiness and creating a golden, crispy texture. The rendered fat adds richness to the tomato sauce.
In the same pot, cook onions until softened, then add garlic, oregano, basil, and red pepper flakes (if using). Cook until the garlic is fragrant.
Cooking the aromatics develops their flavors, contributing depth and complexity to the tomato sauce. The herbs and spices infuse the dish with a delightful fragrance.
Next, add San Marzano tomatoes with their juices, bring to a simmer, and gently crush them. Crushing the tomatoes releases their juices, forming the base of a rich and robust sauce.
Stir in the sautéed linguica and simmer the sauce for 15 minutes. Fold in the spinach and season with salt and pepper.
3. Boil Pasta: Preheat the oven to 400 degrees. Boil salted water, add the pasta, and cook until 2 to 3 minutes short of al dente. Drain.
4. Prepare Cheese Mixture and combine With Tomato Sauce: In a large bowl, combine ricotta, crème fraîche, and half the pecorino. Season with salt and pepper. This cheese mixture provides a creamy and indulgent texture, balancing the savory elements in the dish.
Next, stir half of the tomato sauce into the ricotta mixture. Add the cooked pasta and toss to coat. Pour the mixture into a small baking dish. Top with the remaining meatball sauce, mozzarella, and pecorino.
5. Bake and Serve: Place the uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly (20 to 25 minutes). Turn on the broiler and cook until the cheese and pasta brown in spots (2 to 3 minutes). Watch closely to avoid burning. Remove from oven and let rest 5-10 minutes. Slice in half and enjoy!
Ingredients Needed to Make Baked Ziti with Sausage for Two People
Each ingredient in this Baked Ziti with Linguica Sausage plays a crucial role in creating a harmonious and flavorful dish.
Linguica Sausage: The star of the show, linguica, brings a robust and smoky flavor to the dish. Its unique blend of spices, garlic, and paprika adds depth and richness, making each bite a savory delight.
Olive Oil: Used for sautéing linguica and aromatics, olive oil not only enhances flavors but also provides a foundation for the sauce, ensuring a golden and crispy texture on the linguica.
Onion, Garlic, Oregano, Basil, and Red Pepper Flakes: These aromatic ingredients form the base of the tomato sauce. Sautéed to perfection, they infuse the dish with layers of flavor, from the sweet and savory notes of onion and garlic to the aromatic essence of herbs and a hint of heat from the red pepper flakes.
San Marzano Tomatoes: The star tomatoes in Italian cuisine, San Marzano tomatoes contribute a sweet and slightly tangy flavor to the sauce. Crushing them releases their juices, creating a luscious and rich base for the dish.
Baby Spinach: Adding a pop of color and freshness, spinach balances the richness of the linguica and provides a subtle earthy note, making the dish vibrant and well-rounded.
Ziti (or Penne): The choice of pasta matters. Ziti or penne works best as their tubular shape allows the sauce to cling to every nook and cranny. Cooking them slightly underdone ensures they absorb the flavors during baking without becoming mushy.
Ricotta, Crème Fraîche, and Pecorino: This cheese trio creates a creamy and indulgent texture, adding a luxurious layer to the dish. Seasoned well, it blends with the pasta and sauce to deliver a velvety consistency.
Mozzarella: Torn into pieces and layered on top, mozzarella adds gooey goodness and contributes to the golden crust during baking, providing that irresistible cheesy pull.
Each ingredient, carefully selected and combined, transforms the simple act of making baked ziti into a culinary experience filled with depth, richness, and a symphony of flavors.
Kitchen Essentials for Making Baked Ziti with Sausage For Two People
French or Dutch Oven:
To make this mouthwatering Baked Ziti with Linguica Sausage, your kitchen should be armed with a good French or Dutch oven. I have some great recommendations for a few that are perfectly sized for cooking for two people! This versatile pot takes the lead in cooking the linguica and crafting that flavorful tomato sauce. The wide base allows for even cooking and sautéing, while the sturdy construction retains and distributes heat, ensuring your linguica gets that golden crispiness.
Baking Dish and Sheet Tray:
Next up, grab a reliable baking dish. I highly recommend using a smaller-sized dish, and you can find some great options, from high-end to very affordable, here. This essential tool provides the perfect vessel for layering your ziti, sauce, and cheese mixture. Accompanied by a sheet tray, especially when baking the dish uncovered, it ensures even heat distribution, preventing any potential messes in the oven.
Large Pot and Colander:
When it comes to boiling that perfectly al dente pasta, a large pot is your best friend. Its generous size accommodates the pasta without overcrowding, allowing it to cook evenly. Don't forget a colander for draining the pasta – a simple yet crucial tool to ensure excess water is removed, preventing a watery ziti.
Mixing Bowl and Spatula or Spoon:
For the cheese mixture, reach for a spacious mixing bowl. This versatile bowl provides ample room for combining the ricotta, crème fraîche, and pecorino, creating a creamy and well-seasoned base that will elevate the entire dish. And let's not forget a trusty spatula or spoon for stirring and tossing – essential for achieving that even coating of sauce on the pasta.
Oven Mitts:
Last but certainly not least, keep a good set of oven mitts on standby. These heat-resistant essentials become indispensable when handling a hot baking dish. Safety first!
Now, get to it and cook this baby!
Baked Ziti with Sausage
Ingredients
Preparation
- Remove casing from sausage and chop into small pieces.
- In a small French/Dutch oven, heat oil over medium. Sauté sausage until golden, then transfer to a paper towel-lined pan.
- Cook onion until softened, 3 to 4 minutes. Add garlic, oregano, basil, and red-pepper flakes, if using; cook until garlic is fragrant.
- Add tomatoes with their juices, bring to a simmer, and gently crush them.
- Stir in sausage, simmer sauce for 15 minutes, then fold in spinach. Season with salt and pepper.
- Heat the oven to 400 degrees. Boil salted water, add pasta, and cook until 2 to 3 minutes short of al dente. Drain.
- In a large bowl, combine ricotta, crème fraîche, and half the pecorino. Season with salt and pepper.
- Stir half the tomato sauce into the ricotta mixture. Add pasta and toss to coat. Pour into a small baking dish. Top with remaining meatball sauce, mozzarella, and pecorino.
- Place uncovered baking dish on a sheet tray and bake until cheese is melty and bubbly, 20 to 25 minutes.
- Turn heat to broil and cook until cheese and pasta brown in spots, 2 to 3 minutes. (Watch closely to avoid burning!)
- Remove from the oven and let it rest for 5 to 10 minutes before serving.