Baked ziti pasta with spicy sausage, sometimes also called ‘ziti alla diavola’ (devilled), is a fantastic Neapolitan dish for those who love spicy food! Pasta prepared in this way is really flavourful and this recipe is simple and fast to make.
History
For this recipe, I used long ziti made by a small pasta company called Pastificio Sorrentino from my trip to Gragnano which is a town in Naples, Campania. Ziti and its slightly wider cousin zitoni are long pasta originally from Campania, usually made from durum wheat semolina and water.
They look like narrow tubes, but are both about 25 cm long! This pasta is traditionally broken into smaller pieces by hand before cooking. But, for this recipe you can keep the pieces long or break them. Already cut ziti and zitoni are also available to buy.
There are a number of delicious Italian recipes for baked Ziti or Zitoni from Campania, as well as Puglia, Calabria and Sicily where this pasta is also popular. In addition, Ziti can be used in other baked pasta recipes such as those for candele (an even longer pasta!) or penne or rigatoni (pasta tubes). In the same way, if you can’t find long tubes, you can use short ones instead.
Ingredients
Ziti or Zitoni Pasta: Ziti and Zitoni is a tube-shaped pasta that is perfect for baked dishes. Their hollow centers allow them to hold onto the sauce, ensuring every bite is flavorful. If Ziti or Zitoni aren’t available, other tube-shaped pasta like penne or rigatoni are great substitutes.
Scamorza or Mozzarella Cheese: Some versions of this recipe are made with only mozzarella or only scamorza, but this time, I used both. You can choose to use either mozzarella or scamorza alone, or combine the two for a richer flavor. I’ve also made this dish with smoked scamorza, which adds a delicious, slightly smoky depth to the flavor. Feel free to experiment based on your preference.
Spicy Sausage: The spicy sausage brings a robust, savory flavor to the dish, adding a nice kick to the sauce. If you don’t have access to Italian Calabrian sausage, chorizo is a great alternative. Both sausages should be removed from their casing and broken into small pieces to evenly distribute throughout the sauce.
White Wine: A splash of white wine in the sauce enhances the depth of flavor, balancing the richness of the sausage.
Onion: Finely chopped onion is sautéed until softened to help create the flavorful base of the sauce. I used red onion for its sweetness, which pairs well with the rich sausage, but you can also use yellow onion if preferred.
Basil: Fresh basil leaves are added to the sauce towards the end of cooking, adding a subtle and aromatic freshness.
Extra Virgin Olive Oil: High-quality extra virgin olive oil is used to sauté the onions and sausage, adding to the sauce’s flavorful base.
Pecorino Cheese: Grated pecorino is sprinkled on top of the dish before baking, adding a sharp, salty finish.
Expert Tips
Cook Pasta Until Very Al Dente: Since the pasta will continue to cook in the oven, cook the pasta until just very al dente, about 2 minutes less than the package instructions. This will prevent the pasta from becoming too soft or mushy after baking.
How to Decase Sausage: To remove the casing from sausage, start by making a small slit down the length of the sausage with a sharp knife. Then, peel the casing back using your fingers, starting from the slit and working your way down. Once the casing is removed, you can break the sausage into small pieces by hand or with a spoon, making it easier to brown evenly in the pan.
Step by Step Instructions
1) In a skillet, heat the extra virgin olive oil over medium heat. Add the spicy sausage and onions and sauté the chopped onion is transparent, about 6-8 minutes.
2) Pour in the white wine and increase the heat to evaporate the alcohol. Add the cherry tomatoes (if using) and let them cook for about 2 minutes.
3) Then add the tomato passata. Season with salt, reduce the heat to medium and let the sauce simmer for about 30 minutes, stirring occasionally. Towards the end of cooking, stir in the chopped basil.
4) Preheat the oven to 390°F (200°C). Grease a baking dish with olive oil.
5) Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Break the pasta into pieces if it’s too long for your pot. Cook the pasta very al dente according to the instructions on the packet. Reserve a cup of pasta cooking water before draining.
6) Mix the drained pasta with the tomato sauce, adding a bit of the reserved pasta cooking water if the sauce seems too dry.
7) Begin layering the pasta in the baking dish, starting with a layer of pasta and sauce. Add a layer of sliced cheese and some sausage pieces. Repeat the layers, finishing with a final layer of pasta.
8) Top the last pasta layer with the remaining slices of cheese and a generous sprinkling of grated pecorino.
9) Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and begins to brown. For additional browning, place under the broiler for 2 minutes.
10) Let the baked pasta rest for a few minutes before serving.
Storage and Leftovers
Allow the baked ziti with sausage to cool to room temperature before storing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the sauce even more flavorful the next day.
Reheating: To reheat, you can use one of the following methods:
Oven: Preheat your oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil, and bake until hot, about 15-20 minutes.
Microwave: Place the leftovers in a microwave-safe dish, cover, and heat for 2 minutes, then mix. Continue to heat in 30 to 60-second intervals, mixing in between until hot throughout.
FAQs
Yes, you can freeze this baked ziti with spicy sausage. After baking, allow the dish to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the ziti overnight in the refrigerator and reheat it in the oven or microwave until hot.
Calabrian sausage can often be found at Italian specialty stores, gourmet markets, or delis that carry imported Italian foods. You may also find it at some well-stocked grocery stores in the meat or deli section. Additionally, many online retailers offer Calabrian sausage for delivery, which can be a convenient option if you have difficulty finding it locally.
Yes, you can use mild sausage if you can’t find spicy Calabrian sausage. To bring in some of that signature Calabrian heat, simply add red chili flakes or chopped fresh chili to the sauce. This will help you achieve a similar spicy kick that’s a characteristic of the original dish.
More Recipes You May Like:
If you are like me and love spicy pasta recipes, this is going to be one you’ll love. If you give it a try, do let me know how it turns out, either by commenting below or on the Pasta Project Facebook page. And if you feel it’s worth sharing with friends, please do. All your feedback and support is much appreciated!
Buon Appetito!
This recipe was originally published on 5th August 2017 but has been updated.
Baked Ziti or Zitoni Pasta with Spicy Sausage
Baked ziti pasta with spicy sausage, sometimes also called ‘ziti alla diavola’ (devilled), is a fantastic Neapolitan dish for those who love spicy food! Pasta prepared in this way is really flavourful and this recipe is simple and fast to make.
Ingredients
- 10 oz Ziti or Zitoni pasta
- 7 oz Sausage or soft salami (spicy)
- 7 oz scamorza cheese and/or mozzarella or smoked scamorza
- 14 oz peeled tomatoes or tomato passata
- 3 oz cherry tomatoes optional
- 1 onion
- 6-8 basil leaves
- ½ glass white wine
- 2 oz pecorino grated
- 2-3 tablespoon extra virgin olive oil
Instructions
-
In a skillet, heat the extra virgin olive oil over medium heat. Add the spicy sausage and onions and sauté the chopped onion is transparent, about 6-8 minutes.
-
Pour in the white wine and increase the heat to evaporate the alcohol. Add the cherry tomatoes (if using) and let them cook for about 2 minutes.
-
Then add the tomato passata. Season with salt, reduce the heat to medium and let the sauce simmer for about 30 minutes, stirring occasionally. Towards the end of cooking, stir in the chopped basil.
-
Preheat the oven to 390°F (200°C). Grease a baking dish with olive oil.
-
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Break the pasta into pieces if it’s too long for your pot. Cook the pasta very al dente according to the instructions on the packet. Reserve a cup of pasta cooking water before draining.
-
Mix the drained pasta with the tomato sauce, adding a bit of the reserved pasta cooking water if the sauce seems too dry.
-
Begin layering the pasta in the baking dish, starting with a layer of pasta and sauce. Add a layer of sliced cheese and some sausage pieces. Repeat the layers, finishing with a final layer of pasta.
-
Top the last pasta layer with the remaining slices of cheese and a generous sprinkling of grated pecorino.
-
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and begins to brown. For additional browning, place under the broiler for 2 minutes.
-
Let the baked pasta rest for a few minutes before serving.
Prevent your screen from going dark
Notes
If you can’t find spicy Calabrian sausage, you could also use chorizo.
To make this recipe gluten-free, use a gluten-free pasta brand.
Nutrition
Calories: 755kcalCarbohydrates: 69gProtein: 35gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 91mgSodium: 848mgPotassium: 835mgFiber: 5gSugar: 9gVitamin A: 980IUVitamin C: 13mgCalcium: 460mgIron: 4mg
Pin for Later:
If you are interested in buying some traditional pasta making tools check out my shop page (affiliate links). Plus while you’re there, why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers!
Reader Interactions