2 T. plus 1 t. extra-virgin olive oil.

¾ lb. dried penne or Ziti

      1 lb. Italian sausage (sweet or hot), casings removed

2 large cloves garlic, minced

Kosher salt

1 can (28 oz.) whole peeled tomatoes

        2-3 pickled Italian hot cherry peppers, cored, seeded and diced

2/3 c. freshly grated Parmigiano Reggiano

Freshly ground black pepper

2 c. mozzarella cheese

Directions:

        In a large covered pot, bring 4 qt. salted water to a boil.

         Lightly grease an 8x11 inch baking dish with 1 t. EVOO.

Add pasta to water and cook until tender.

Drain and return to its cooking pot.

         Meanwhile, heat the remaining 2 T. oil in a large skillet over medium-high heat.

When the oil is hot, add the sausage.

Cook until lightly browned.

Transfer to a plate using the slotted spoon.

Add the garlic to the pan.

      Season with salt and cook stirring constantly until its colors slightly, about 30 seconds.

      Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with  the spoon, for 5 minutes so the sauce thickens slightly.

       Meanwhile, position an oven rack 6 inches from the broiler and heat the broiler on high.

       Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce.

        Cook, stirring, until the sausage is cooked through, 3-5 minutes.

Taste for salt and pepper

    Pour the sauce over the cooked pasta and stir well.

      Spread the pasta and sauce evenly in the baking dish.

Sprinkle with the remaining cheeses.

         Put the baking dish on a baking sheet and broil until the cheeses melt and browns in places.

Yield: 4-6