Essence Rub Pasta Bake

• 4 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, cut crosswise into 1-inch slices (or substitute hot italian sausage)
• 1 pound hot Italian sausage, cut crosswise into 1-inch slices
• 4 cups thinly sliced onions
• 1 3/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil leaves
• 1 tablespoon minced garlic
• 1/2 cup vodka
• 2 (16-ounce) cans crushed whole tomatoes, with their juice
• 1 teaspoon Essence (see below)
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 pound penne pasta
• 15 ounces ricotta
• 1 cup grated Parmigiano-Reggiano
• 11/2 cups grated mozzarella
• Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat to 350.
2. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add Essence and cream, stir to mix, and simmer for 5 minutes. Remove from the heat.
3. Cook pasta with 1 T olive oil and 1t salt. Drain. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parm. Mix well.
4. Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven.

extravirgin olive oil, sausage, italian sausage, onions, salt, freshly ground black pepper, fresh basil, garlic, vodka, tomatoes, heavy cream, olive oil, penne pasta, ricotta, mozzarella, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.epicurious.com/recipes/member/views/essence-rub-pasta-bake-50006350 (may not work)