Cook the Pasta: Fill a large pot with water, generously salt it, and bring it to a rolling boil. Add the ziti and cook until it’s just shy of al dente, about 7 minutes (it will continue cooking in the oven). Drain the pasta and return it to the pot to keep warm.
Prepare the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center.
Brown the Sausage: Heat a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking it up with a wooden spoon, until it’s lightly browned and no longer pink, about 5 to 6 minutes. Transfer the cooked sausage to a plate with a slotted spoon.
Sauté Garlic and Simmer Sauce: Discard most of the fat from the pan, leaving about 1 tablespoon behind (add a tablespoon of olive oil if there isn’t enough fat). Lower the heat to medium-low and stir in the minced garlic. Cook for about 1 minute until fragrant but not browned. Pour in the crushed tomatoes, then add salt, sugar, and red pepper flakes. Let the sauce simmer uncovered for 10 minutes, stirring occasionally.
Combine Cream, Cheese, and Herbs: Stir the heavy cream, ⅓ cup of grated Pecorino Romano, cooked sausage, and ⅓ cup chopped basil into the tomato sauce until fully incorporated.
Assemble the Dish: Pour the sauce mixture into the pot with the pasta and gently toss to coat everything evenly. Transfer half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano cheese. Add the rest of the pasta mixture on top, then finish with the remaining mozzarella and Pecorino.
Bake Until Golden: Place the baking dish in the oven and bake uncovered for 15 to 20 minutes, or until the cheese is melted and lightly browned on top.
Garnish and Serve: Remove from the oven, sprinkle with extra fresh basil, and serve warm
