1-First: boil a large pot of salted water and cook the ziti noodles until very al dente, about 7 minutes, then drain and set aside. This step ensures the pasta doesn’t get mushy in the oven.

2-Next: preheat your oven to 425°F (220°C) and position the rack in the middle for even baking.

3-In a large sauté pan over medium-high heat, crumble and cook the sausage until browned and cooked through, about 5-6 minutes, then remove with a slotted spoon. Drain all but 1 tablespoon of fat from the pan; add 1 tablespoon olive oil if needed, and cook the minced garlic over low heat for about 1 minute until soft.

4-Add the crushed tomatoes, salt, sugar, and red pepper flakes; simmer uncovered for 10 minutes to build those classic Italian flavors. Stir in the heavy cream, ⅓ cup Pecorino Romano cheese, cooked sausage, and basil until well combined, then pour the sauce over the pasta and gently stir.

5-Assembling and Baking: In a 9×13-inch baking dish, layer half of the pasta mixture and sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Add the rest of the pasta mixture on top, followed by the remaining cheese. Bake uncovered for 15 to 20 minutes until the cheese melts and browns, then garnish with extra basil.