Skillet-Baked Ziti with Andouille, Tomatoes, and Peppers
"This spicy, heavily smoked pork sausage is seasoned slowly and cooked over pecan wood and sugarcane to achieve its distinctive flavor and firm texture. Andouille is sold ready-to-eat, with or without heating. Although it is fully cooked, it must be refrigerated. Commonly associated with jambalaya and gumbo, andouille can be used in place of any spicy sausage, like hot Italian sausage or pepperoni. An Italian-American classic gets a dose of Southern flavor. Other than cooking the pasta, you can pull this casserole together in a single skillet, making it ideal for busy weeknights. ..."
INGREDIENTS
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12 ounces uncooked ziti pasta
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1 tablespoon olive oil
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1 pound andouille sausage, cut into 1/2-inch slices
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1/2 small red bell pepper, cut into thin strips
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1/2 small yellow or orange bell pepper, cut into thin strips
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1/2 cup chopped sweet onion
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2 teaspoons minced garlic
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2 (14.5-oz.) cans fire-roasted diced tomatoes
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1 (8-oz.) can tomato sauce
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2 teaspoons granulated sugar
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 ounces Parmesan cheese, shredded (about 3/4 cup)
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4 ounces mozzarella cheese, shredded (about 1 cup)
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Basil leaves, for topping
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