Pasta casserole with herbs, spicy sausage, and fennel

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (400g) of canned plum tomatoes, crushed by hand
• 4 large sprigs fresh basil + 1 cup chopped fresh basil
• 1 cup chopped fresh parsley
• 450 g dry rigatoni pasta
• 350 g raw hot Italian sausage, casings removed
• 1 fennel root, quartered, core removed and thinly sliced
• 3 cups grated Italian fontina cheese
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta, basil, and parsley, and season with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the sausage and cook, stirring occasionally and breaking up any lumps, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 5 minutes. Add the fennel to the bowl with the sausage.
4. Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the bowl.
5. Add the tomato sauce, half the fontina, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining fontina and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.