Instructions

• For the Spicy Italian Sausage
• Combine the ground pork, Creole Italian Blend, Fennel Seeds and paprika. Add in the salt. Place in the fridge for at least 4 hours, ideally overnight.
• For the Baked Ziti:
• Preheat oven to 375°F. Spray a 13X9 baking dish with nonstick spray. Bring a large pot of salted water to a boil over high. Add ziti and cook according to package directions for al dente. Reserve 1 cup pasta water. Drain and spread on a sheet pan.
• Heat a Dutch oven over medium-high and add in Italian Herbs Extra Virgin Olive Oil to coat the bottom. Add in the sausage, and cook, using a wooden spoon to break the sausage into small pieces, until browned, about 6 minutes. Reduce heat to medium, and add in the onion and garlic. Cook until the onions are softened, about 4 minutes. Add in the tomato paste, and cook, stirring often, until slightly darkened in color, about 2 minutes.
• Add the vodka and cook, scraping bottom of pan to loosen browned bits, until liquid is mostly evaporated – about 4 minutes. Stir in the marinara sauce and cream. Bring to a simmer over medium-low. Cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat. Stir in 1/2 cup Parmesan and pasta. If things seem dry, splash in a little pasta water.
• Add half of the pasta and sauce to the baking dish. Dollop on half of the ricotta cheese and half of the mozzarella. Add the remaining pasta and sauce to the baking pan, and dollop with the remaining ricotta and top with the remaining cheese. Spray a piece of foil with nonstick spray and tightly cover the pan with the foil, spray side down.
• Bake for 30 minutes or until the pasta is bubbling and hot in the center. Remove the foil and bake for about 3 minutes to brown the cheese in spots. Serve with fresh parsley or basil.