Mostaccioli Recipe

Boil water

In a large pot bring 6 cups of water to a rolling boil. Add 1 tablespoon salt.

Cook pasta

Add 1 lb mostaccioli to boiling water and cook until al dente according to package instructions (usually 9–12 minutes). Reserve 1 cup of pasta cooking liquid, then drain pasta and set aside.

If using Italian sausage: heat a large sauté pan over medium-high heat. Add the sausage (removed from casings) and cook, breaking into small pieces with a spatula, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate lined with paper towel; drain excess fat leaving about 1 tablespoon in the pan. If not using sausage skip to Sauce step and use 1 tablespoon olive oil instead of reserved fat.

In the same large sauté pan (or a separate large saucepan) heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add 4 cloves minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon granulated sugar, and 1 teaspoon salt. Stir to combine.

Add 1 cup reserved pasta cooking liquid (or water) and bring sauce to a gentle simmer. Taste and add 1 teaspoon freshly ground black pepper and red pepper flakes if using. Simmer uncovered on low for 10–15 minutes to thicken and let flavors meld.

If you browned sausage earlier, return it to the sauce and stir to combine. Simmer 2–3 more minutes to reheat sausage and incorporate flavors.

Preheat oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish.

In a large mixing bowl combine the drained mostaccioli with the sauce. Toss until pasta is evenly coated. If sauce seems too thick, add a splash more of reserved pasta water to reach a saucy consistency.

Stir in half of the shredded mozzarella (1 cup) and 1/2 cup of grated Parmesan into the pasta mixture.

Transfer pasta-sauce mixture to the prepared baking dish. Sprinkle the remaining mozzarella and grated Parmesan evenly over the top.

Bake in the preheated oven until cheese is melted and bubbly and edges begin to brown, about 20–25 minutes. For a golden top, switch to broil for 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Garnish with chopped fresh basil leaves if using. Serve hot.