Double-Cheese Penne with Sausage & Hot Cherry Peppers

Ingredients

• 1 can (28 oz.) whole peeled tomatoes
• 2 large cloves garlic, minced (about 2 tsp.)
• 1 lb. sweet Italian sausage (4 or 5 links), casings removed
• Kosher salt
• 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-½ Tbs.)
• ¾ lb. dried penne or ziti
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• + 3 more ingredients
• • 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)
  • Freshly ground black pepper
  • ²/₃ cup freshly grated Parmigiano-Reggiano (about 2-½ oz.); more for sprinkling

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8x11-inch baking dish or 6 individual (1-1/2 cup) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes....

View full recipe at Fine Cooking