It's a scientific fact: The fewer the dishes dirtied in the supper preparation, the better the supper tastes. This week, we'll share some one-dish dinner recipes. Today's recipe comes from the new book "The Best One-Dish Suppers" from the editors of Cooks Illustrated.
1 28 oz. can whole tomatoes
1 pound sweet Italian sausage, casings removes
6 medium garlic cloves, minced or press through a garlic press
1/4 teaspoon red pepper flakes
1 1/2 cups water
8 oz. (2 cups) ziti
1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
Salt and ground black pepper
1/3 cup heavy cream
1 oz. Parmesan cheese, grated (1/2 cup)
1/4 cup chopped fresh basil leaves
6 oz. mozzarella cheese, shredded (1 1/2 cups)
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Pulse the tomatoes with their juice in a food processor until coarsely chopped and no large pieces remain, 6 to 9 pulses.
Cook the sausage in a 12-inch oven-safe nonstick skillet over medium-high heat, breaking up the meat with a wooden spoon until lightly browned, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the processed tomatoes and simmer gently until the tomatoes no longer taste raw, about 10 minutes.
Stir in the water, ziti, bell pepper and 1/2 teaspoon salt and bring to a rapid simmer. Cover and simmer vigorously, stirring often, until the pasta is just tender, 14 to 17 minutes.
Off the heat, stir in the cream, Parmesan and basil and season with salt and pepper to taste. Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and bake until the cheese has melted and browned, 10 to 15 minutes.