4 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, cut into 1" slices
1 lb. hot Italian sausage, cut into 1" slices
4 cups thinly sliced onions
1¾ tsp. salt
¾ tsp. freshly ground black pepper
¼ cup thinly sliced fresh basil leaves
1 Tbsp. minced garlic
½ cup vodka
2 cans whole tomatoes, crushed with their juices
1 tsp. Emeril’s Original Essence
½ cup heavy cream
1 lb. of your favorite pasta
1 pint ricotta cheese
1 cup grated Parmigiano-Reggiano
1½ cups grated mozzarella cheese
Crusty bread for serving
Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer’s instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
Spray a 9x13" baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.