1- First, cook the ziti noodles in salted boiling water for about 7 minutes to slightly undercook them, then drain and set aside. This helps the pasta hold up during baking and gives it the perfect texture.

2- Next, preheat your oven to 425°F (220°C) with a rack in the middle for even cooking. In a large sauté pan over medium-high heat, crumble and cook the sausage for 5 to 6 minutes until it’s browned and cooked through, then remove it with a slotted spoon. Don’t forget to drain all but 1 tablespoon of fat from the pan, and add a tablespoon of olive oil if needed to keep things going smoothly.

3- Now, add the minced garlic and cook for about 1 minute until it’s soft and fragrant. Stir in the crushed tomatoes, salt, sugar, and crushed red pepper flakes, then let it simmer for 10 minutes to blend the flavors. After that, mix in the heavy cream, ⅓ cup of grated pecorino Romano, the cooked sausage, and chopped basil, stirring everything together for a rich sauce.

4- Gently combine the sauce with the pasta in a large bowl to coat it evenly. In a 9 x 13-inch baking dish, layer half the pasta mixture and sprinkle with half the shredded mozzarella and the remaining pecorino Romano. Add the rest of the pasta on top, then finish with the remaining mozzarella and cheese. Bake uncovered for 15 to 20 minutes until the cheese is melted and browned, and garnish with fresh basil before serving.