INSTRUCTIONS
[Prepare the Sauce]
1. Preheat an oven to 350°F. Lightly oil a deep 2 1/2-quart baking dish. Bring a large pot of water to a boil over high heat.
2. In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and sautee, breaking it up with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, and season with salt and pepper. Set aside.
[Cook the Pasta]
3. Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente (tender but firm to the bite), about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.
[Bake the Pasta]
4. Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmigiano-Reggiano. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for 5 minutes and serve.
