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Heat a large nonreactive skillet. Add the sausage and cook over moderately high heat, turning until nicely browned, about 10 minutes. Prick the sausage as it cooks to release the juices. Remove the sausage from the skillet and let cool slightly. Reduce the heat to moderately low. Add 1 tablespoon of the oil and the garlic to the skillet and cook, stirring, until golden, about 1 minute. Stir in the green and red bell peppers, salt and crushed red peppper and cook until the bell peppers just begin to softer, about 10 minutes. Meanwhile, cut the sausage into 1/2 inch slices. (The sausage will not be cooked all the way through.) Add the sausage slices, tomatoes, red wine and paprika to the skillet and bring to a boil. Reduce the heat to moderately low and simmer for 15 minutes. Preheat the oven to 375. Cook the ziti in a large pot of rapidly boiling salted water until barely aldente, about 7 minutes. Drain and toss with the remaining 1 tablespoon olive oil. Spread 1 cup of the sausage and pepper mixture in the bottom of a 3 quart shallow baking dish. Cover with one-third of the mozzarella and ricotta salata. Continue to layer the remaining ingredients, ending with the cheeses. Bake for 20 minutes, or until piping hot.
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