-
1
Pierce each sausage several times with tip of knife.
-
2
Place sausages in heavy large saucepan; add onion.
-
3
Cover; cook over medium-low heat 5 minutes.
-
4
Turn sausages over; stir onion.
-
5
Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes.
-
6
Uncover; increase heat to medium.
-
7
Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes.
-
8
Remove from heat.
-
9
Fit food mill directly onto pan.
-
10
Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan.
-
11
Add crushed red pepper.
-
12
Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes.
-
13
Add slivered basil and simmer sauce 5 minutes longer.
-
14
Using tongs, transfer sausages to plate and cool.
-
15
Season sauce to taste with salt and pepper.
-
16
Place ricotta in medium bowl.
-
17
Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper.
-
18
Cut sausages into 1/4-inch cubes; stir into cheese mixture.
-
19
Season filling to taste with salt.
-
20
(Sauce and filling can be made 1 day ahead.
-
21
Cover separately and chill.)
-
22
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand).
-
23
Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
-
24
Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over.
-
25
Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture.
-
26
Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over.
-
27
(Can be made 2 hours ahead.
-
28
Cover with plastic wrap; let stand at room temperature.)
-
29
Preheat oven to 350F.
-
30
Sprinkle remaining 3/4 cup Parmesan atop sauce.
-
31
Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes.
-
32
Let manicotti stand 5 minutes and serve.
