1-First, bring a large pot of salted water to a boil and add the ziti noodles, cooking for about 7 minutes until just shy of al dente. Drain the noodles and return them to the pot; set aside for now.

2-Next, preheat your oven to 425°F (220°C) and position the rack in the middle for even baking. Heat a large sauté pan over medium-high heat, crumble the sausage into it, and cook while breaking it apart until lightly browned and fully cooked, which takes about 5 to 6 minutes. Remove the sausage with a slotted spoon and drain all but 1 tablespoon of fat from the pan, adding olive oil if needed.

3-Then, add the minced garlic to the pan and stir constantly for about 1 minute until softened. Stir in the crushed tomatoes, salt, sugar, and crushed red pepper flakes, then simmer uncovered for 10 minutes to develop the flavors.

4-After that, add the heavy cream, ⅓ cup of Pecorino Romano cheese, cooked sausage, and chopped basil to the pan; stir well to combine. Pour this sauce mixture into the pot with the cooked pasta and gently stir to coat evenly. Spoon half of the pasta mixture into a 9 x 13-inch baking dish, sprinkle with half of the shredded mozzarella and the remaining Pecorino Romano, then add the rest of the pasta mixture on top, finishing with the remaining cheeses.

5-Finally, bake uncovered for 15 to 20 minutes until the cheese melts and turns golden brown. Let it cool a bit and garnish with fresh basil before serving. This method ensures a creamy, flavorful baked ziti that’s hard to resist, and it’s adaptable for make-ahead meals as noted in the tips.