Step 1

Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages, and cook until browned.

Step 2

Add the onions, 3/4 tsp salt, and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min.

Step 3

Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix and simmer for 5 min. Remove from heat. Set aside.

Step 4

Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer's instructions. Drain.

Step 5

Combine half of the ricotta and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat.

Step 6

Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.

Step 7

Spray a 9x13" baking dish with cooking spray and add mixture.

Step 8

Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.

Step 9

Adapted from Emeril's Potluck cookbook