Serves 6-8
INGREDIENTS
1 pound ziti noodles, or penne or rigatoni
1 tablespoon olive oil
1 pound ground Italian sausage, mild or hot, pork or turkey, casings removed if needed
3-4 cloves garlic, minced
1 teaspoon Italian herb seasoning
1 teaspoon crushed red pepper flakes, or more/less to taste
1/2 teaspoon salt
28-ounce can crushed tomatoes
2 teaspoons granulated sugar
1 cup heavy cream
1/2 cup grated parmesan cheese, divided
8 ounces (2 cups) shredded mozzarella cheese, preferably whole milk
1/4 cup chopped fresh basil, optional

INSTRUCTIONS
Preheat the oven to 375 degrees. 
Cook the pasta according to the package directions, stopping about 1 minute before the suggested cooking time (the pasta will continue to cook as it bakes). Return the pasta to the pot and set aside. 
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cooked until browned, breaking up the meat as it cooks. If necessary, drain away excess fat (tilt the pan and use a paper towel to absorb the fat). 
Add the garlic, Italian herb seasoning, crushed red pepper flakes, and salt to the sausage and stir to combine. Cook for 1 minute, until the garlic and herbs are fragrant. Add the crushed tomatoes and sugar and bring to a simmer. Reduce the heat to low and simmer, uncovered, for 10 minutes. 
Stir the cream and 1/4 cup of the parmesan cheese into the sauce and remove the pan from the heat. 
Add the sauce to the pasta in the pot and stir to combine. 
Spoon half of the pasta mixture into a 13×9-inch baking dish and spread out in an even layer. 
Top with half (1 cup) of the mozzarella cheese and half (2 tablespoons) of the remaining parmesan cheese. 
Repeat layers – pasta mixture, remaining mozzarella (1 cup), and remaining parmesan (2 tablespoons). 
Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and golden. Top with basil, if using, and serve.