Step 1

In a large pan or pot saute the onion in olive oil for 3 minutes over medium heat. Add the sausage to the pan and spread it out while breaking it up with a wooden spoon. Cook the sausage until browned then add the garlic and cook for 2-3 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Step 2

Add the wine to the pan and turn the heat to high. Once the wine mostly evaporates turn the heat back down to medium and add the tomatoes. Bring to a simmer, stirring occasionally. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Step 3

Preheat oven to 375f and set the rack to the middle level.

Step 4

While the sauce is simmering bring a large pot of salted water to boil (2 tablespoons kosher salt per gallon of water). Cook pasta until 2 minutes less than al dente.

Step 5

Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom.

Step 6

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the ricotta, Pecorino Romano, and 3/4's of the shredded mozzarella. Mix well.

Step 7

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!