Glassman, you're ziti recipe. ???

Uncovered.

Thank ya!

You are welcome. Uncovered allows for more reduction, thus a more intense flavor in the sauce/ragout.

you're covered in zitis you pubescent little boy

quote:

---

you're covered in zitis you pubescent little boy

---

Touche. Katie D asked where you were today. J/K homo.

quote:

---

glassman

---

j/k

I wasn't sure if this sauce needed to reduce. It was tasty before I started the simmer.

Searching "ziti" will get it for you. It was very good. Mine needs a little something else, but I can't figure out what that is. I think it will be better today after the flavors have gotten all married. I used Madame's suggestion of some ricotta which was a good idea. I used fennel salt for the salt and added a bit of fennel as well because my Italian sausage didn't quite have enough for my taste. Will definitely keep it in the rotation. Thanks, Glass!

Of course. The key is using real San Marzano canned tomatoes. Two 28 ounce cans of whole tomatoes and crushed to small bits by hand in a large bowl. I made my own sausage using 1.5 lbs of fresh ground pork shoulder and 1 TBS of toasted fennel seeds, 1 tbs of crushed red pepper flakes, 1 tbs of kosher salt and 1/2 tbs of fresh ground pepper. Combined and let the flavors meld for about two hours in the fridge.

Dutch oven on the stove with about two TBS ov extra-virgin olive oil and let that get to the shimmering stage, added sausage mixture and cooked gently for about 12-15 minutes, added two medium sized finely minced white onions ad six finely minced large garlic cloves. Let that go for about 20 minutes and added around 1/3 of a cup of Ruffino Chianti Classico to deglaze. Let that evaporate and added the crushed tomatoes.

Brought together about 5 fresh thyme leaves and about 6 big sprigs of fresh basil. Tied them together so the herbs would remain whole for easy extraction later. I let it simmer for about 45 minutes and got a gallon of water and a 1/4 cup of salt boiling. Added a pound of ziti and cooked for about seven minutes, reserving around a 1/2 cup of the pasta water.

Drained pasta and added some of the sauce and the pasta water to the pasta cooking pot. Combined and added the rest of the sauce. I had pre-grated about 2/3 cup of parmagianno reggiona and combined. Added half of the pasta mixture and some pre-sliced provlone on top(only short cut)topped with remaining pasta combo. Topped with more provolone and another 1/3 of a cup of parmaggiano. Drizzled with extra-virgin and covered with foil at 375 for about 25 minutes.

Removed foil and turned oven to broil for about five minutes until the cheese was golden brown on top. Let rest for about 15 minutes, cut into squares and serve with garlic bread and more Chianti.

I used 2 lbs hot Italian sausage that wasn't very hot. Next time, I'll add red pepper flakes. i think it needed just a little punch.

quote:

---

Did you simmer the sauce covered or uncovered?

---

The usual.