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1
Preheat oven to 425 degrees Fahrenheit.
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2
Lightly oil a large, shallow baking dish.
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3
Bring a large pot of salted water to a boil.
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4
In a large skillet, heat about 2 tablespoons olive oil over medium heat.
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5
Add the onion and saute until soft, about 5 minutes.
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6
Add the garlic and crumbled sausage; saute until the sausage begins to brown.
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7
Season with salt and pepper.
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8
If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
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9
Add the red wine; boil until it is almost gone.
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10
Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
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11
Add the marjoram or oregano and taste for seasoning.
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12
In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
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13
Meanwhile, cook the pasta until al dente.
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14
Drain well and toss it with the ricotta mixture until well coated.
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15
Add the sausage and sauce and mix again.
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16
Add the mozzarella and toss gently.
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17
Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
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18
Bake uncovered until lightly browned and bubbling, about 20 minutes.
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19
Serve right away.
