MOSTACCIOLI VS PENNE RECIPE

Steps:

• Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds. Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain. Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper. Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella.  Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving. 

Steps:

• Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.