Sausage Vodka Penne Casserole

4 T extra virgin olive oil

3/4 lbs sweet italian sausage, crumbled

3/4 lbs hot italian sausage, crumbled

2 large onions, chopped

1 3/4 tsp kosher salt

3/4 tsp pepper

1/4 cup fresh basil, slivered

1 T minced garlic

1/2 cup vodka

1 32 oz can crushed tomatoes

1 tsp Emeril Essence

1/2 cup heavy cream

1T extra virgin olive oil

1 lb penne pasta

15 oz. ricotta or cottage cheese

1 cup grated Parmigiano-Reggiano

1 1/2 c grated mozzarella

Heat 2 T olive oil in large skillet.  Add sausage and cook until brown, 4 to 5 minutes.  Add onions,   3/4 tsp salt, and the black pepper.  Cook, stirring occasionally, until onions are just soft, about 4 minutes.  Add basil and garlic, and cook, stirring, for 2 minutes.  Add vodka and tomatoes: reduce heat to medium-low, simmer, uncovered, stirring occasionally, for 40 minutes.  Add essence and heavy cream, stir to mix and simmer for 5 minutes.  Remove from heat.

Preheat oven to 350 degrees F.

Cook pasta.  Combine 4 qts water with 1 T olive oil and 1 tsp salt.  Bring to boil, add pasta, and cook until al dente, about 12 minutes.  Remove from heat and drain well.  Combine 1/2 ricotta cheese and 1/2 of the Parmigiano-Reggiano with remaining 2 T of olive oil in large mixing bowl.  Add pasta and toss to coat evenly.  Add the sausage mixture and mix well.  Add remaining ricotta cheese and the Parmigiano- Reggiano and mix well.

Transfer to a 9x13 inch baking dish.  Sprinkle with the mozzarella.  Bake until bubbly and golden, about 45 minutes.