Ingredients:
1 (16oz) = 1 pound package of Ziti
2 lbs Rouses New Orleans style Italian sausage
2 (25 oz) jars of Sal & Judy’s marinara sauce (or whatever kind you like)
1 carton ricotta***
1 egg
? Parmigiano Reggiano shredded***
? Pecorino romano shredded***
? Mozzarella shredded***
? Anise seeds (From the “Chef": "Anise is a matter of taste. I guess about a table spoon”.)
Instructions:
Remove sausage from casings and lightly brown in a 12 inch skillet with the anise seeds. Put the sauce in another pot and bring to a simmer. Add whatever seasoning to taste. Add the browned sausage to the sauce and continue simmer. Prepare the ziti a few minutes less than the recommended boiling time. Drain the ziti when done and immediately add to the sauce and stir thoroughly. Whisk the egg and the ricotta together to a spreadable texture. Grease a 9 X 15 inch glass casserole dish. Cover the bottom of the casserole dish with a layer of the sauce and cover that layer with the ricotta and egg mixture. Put another layer of sauce and sprinkle with the romano and parmesan. Continue until the casserole is full. Top with shredded mozzarella and then parmesan and romano. Bake at 350 °F, covered with foil, until the sauce no longer bubbles at the bottom, about 20 minutes. Remove the foil and return to the oven until the top is light brown. When cooled a little it can be cut and served in squares and topped with your favorite marinara.
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***You can tell this is a Poirrier recipe where some amounts are not given. From “Chef Frankie” : "I never really measure the amount of cheese. Just however much it takes to cover the pan. I normally have lots of cheese on hand and never purchase it for a specific recipe."
In looking at other “ generic” recipes that start with the same amount of Ziti they used: 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese, 2 - 2 1/2 cups whole milk mozzarella cheese, shredded, 15 ounces ricotta cheese. To substitute Italian sausage if you don’t have access to a Rouses store, their’s is spiced up with peppers and anise seed or fennel.
My Uncle Francis T. “Frankie” Poirrier
