spinach dip

spinach dip recipe from a friend

8 oz softened cream cheese 
8 oz sour cream
spinach-chopped, sauté with garlic and a little salt. Drain and squeeze out excess water and let it cool.
grated parmesan
mozzarella

Mix cream cheese, sour cream, grated parmesan and mozzarella. 

Add spinach and top with mozzarella.

Bake on 350 for about 20 minutes

spicy peanut butter noodles

spicy peanut butter noodles
serves 4 

16 oz noodles
3-5 garlic cloves, minced
1 Tbsp ginger, minced
1 Tbsp oil
2/3 cup peanut butter
4 Tbsp low sodium tamari or soy sauce
1/3 - 1 cup hot water (hot water mixes better than cold)
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1-2 Tbsp sriracha
1-2 Tbsp maple syrup or honey
1/2 tsp red pepper flakes (optional)
1 tsp chili garlic sauce (optional)

Bring a large pot of water to a boil and cook noodles according to package instructions.

Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 

Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.

Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. 

How much you need will depend on the brand of peanut butter you used as well as your personal preference.

Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.

Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.

I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!

Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice. 

broccoli salad

 fresh, crunchy and delicious!

broccoli salad
serves 4-6

1 lb broccoli crowns, chopped into 1/2 pieces
3 T extra virgin olive oil
3 T mayonnaise
1 1/2 T apple cider vinegar
2 tsp dijon mustard
1-2 tsp maple syrup or honey
1 garlic clove, minced
1/4 tsp sea salt
1/3 cup diced red onions
1/2 cup TJ's Omega Trek Mix (almonds, pepitas, pecans/walnuts & cranberries)

In a large bowl, whisk together olive oil, mayo, apple cider viengar, mustard, maple syrup, garlic and salt. Add the broccoli and onions. Toss to coat. 

Toss the nuts and berries into the salad, reserving a few to sprinkle on top. 

Season to taste and serve. 

DIY strawberries & creme frappucino

 Homemade Strawberries & Creme Frappuccino - just like Starbucks

Ingredients:

10 ice cubes
1 cup full fat milk
1 tsp vanilla extract
3 Tbsp powdered sugar
8-10 frozen and defrosted strawberries

Blend ice, milk, sugar, vanilla and frozen defrosted strawberries until smooth, creamy and even in color

Enjoy immediately

buttermilk roast chicken

buttermilk roast chicken
serves 4-6

3.5 - 4 lbs chicken
salt
2 cups buttermilk

1 Day Ahead: 

Season the chicken generously with salt and let sit for 30 mins. 

Stir 4 teaspoons of salt into the buttermilk to dissolve. 

Place chicken in a gallon size resealable plastic bag and pour in the buttermilk. 

Seal the bag, squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate. 

Cooking Instructions

Remove chicken from the fridge 1 hour before cooking. 

Preheat oven to 425 degrees, with the oven rack in center position. 

Remove chicken from bag and drip dry chicken of buttermilk. 

Tightly tie together the legs of the chicken with cooking twine. Place chicken in 10 in cast iron skillet or shallow roasting pan. 

Slide pan all the way to the back of oven and rotate so legs are pointing towards the rear left corner and breast points towards the oven center (back corners tend to be the hottest spots in the oven). 

After about 20 mins, reduce the heat to 400 degrees and continue roasting for 10 mins. 

Then move the pan so the legs now face the back right corner of the oven, and continue cooking for another 30 mins, or until chicken is brown all over and juices run clear (or use a thermometer - chicken is done when meat's internal temperature reaches 165 degrees). 

Remove from the oven and let chicken rest for 10 mins before carving and serving. 

green bean casserole

 Green Bean Casserole
makes 6-8 servings

2 lbs fresh green beans, trimmed and snapped in half
1 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
salt and pepper
16 oz cremini mushrooms, chopped
4 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/4 tsp grated nutmeg
1/2 cup freshly grated parmigiano reggiano cheese, plus more for topping

Preheat the oven to 400 degrees F

Bring a pot of salted water to boil. Add in the green beans. Blanch for 5 mins, then drain and place in ice water to stop cooking. 

Heat olive oil and butter in large skillet over medium-low heat. Add in diced onion with a big pinch of salt and pepper. Cook until softened, about 5 mins. 

Stir in the mushrooms. Cook until they soften too, about another 5 mins. Stir in the garlic and cook for 1 minute. 

Stir in the flour to create a roux. Cook for 2-3 mins, until fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 mins, until thickened and simmering. 

Stir in the cream until combined. Add in the grated nutmeg and parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. 

Pour into a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions. 

Bake the green beans for 20-25 mins, until bubbly and warm. Serve immediately. 

Asian Chopped Salad

 asian chopped salad

makes 6 servings

1 large head romaine lettuce, chopped
3-4 green onions
1/2 cup chopped cilantro
1/4 cup sliced almonds
1/4 cup crunchy ramen or chow mein noodles
1 1/2 T sesame seeds
2 Tbsp raosted nuts

For the dressing: 

1/4 cup rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp soy sauce
1 Tbsp maple syrup
Optional: minced garlic or freshly grated ginger

Chop romaine lettuce and set aside in large bowl. 

Slice green onions, chop cilantro. 

Make the dressing - conbine dressing ingredients in a snall bowl or jar and whisk welll 

Pour over salad and mix in salad topping components (green onions, almonds, etc). 

Top with roasted peanuts. 

stir fried nien gao (rice cakes)

 stir fried nien gao

1 lb pork shoulder or lion, julienned or other meat
1 T water
1 1/2 T soy sauce
1 tsp sesame oil
1/2 tsp white pepper
2 tsp vegetable oil
2 tsp corn starch

1.5 lbs rice cake / nien gao
12 oz baby bok choy, kale or other leafy green, chopped
3 cloves garlic, chopped
5 scallions, cut on a diagonal
3 T vegetable oil
2 T shaoxing wine or rice vinegar
3/4 -- 1 cup water
1 tsp sesame oil
1 T dark soy sauce
1 T soy sauce
3 tsp oyster sauce
1/2 tsp ground white pepper
1 T Chinese sha cha sauce

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

balsamic bruschetta

balsamic bruschetta
makes 8 servings

1 French baguette, cut into 1/4 in slices
1 Tbsp extra virgin olive oil
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
4 oz feta cheese, crumbled
2 cloves garlic, minced
1 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees. 

Brush bread slices on both sides lightly with 1 Tbsp oil and place on large baking sheet. Toast bread until golden about 5-10 mins, turning halfway through. 

Meanwhile, toss together tomatoes, basil, cheese and garlic in a bowl. 

Mix in balsamic vinegar, 2 tsp olive oil, salt and pepper. 

Spoon tomato mixture* onto toasted bread slices. Serve and enjoy!

*Bruschetta will taste best if you let the tomato ingredients sit for 1-2 hrs before serving. 

yu choy stir fry

Quick, simple and easy. 

4 ingredient yu-choy stir fry
makes 4 servings

1/2 lb (450 g) yu choy
2 cloves garlic, coarsely chopped
1 Tbsp vegetable oil
1/4 tsp salt (or to taste)

Cut off the stems of yu choy. Cut into small bite-size pieces and then cut the leaves into large bit-size pieces. Keep the stems and leaves separate. 

Heat oil in a large skillet over high heat until hot. Add the garlic. Stir a few times to release fragrance. 

Add the yu choy stems. Stir and cook for 30 secs. Add the leaves. Stir a few times to coat with oil. Sprinkle the salt evenly. Keep stirring until the leaves are just withered and the stems turn tender. Turn to low heat and taste to adjust seasoning. 

furikake chex mix

 furikake chex mix
12 servings

1/4 cup unsalted butter (1/2 of a stick)
1/4 cup canola oil
1/4 cup light corn syrup / agave nectar or sugar
1 tbsp dark soy sauce
8 cups (1 box) crisp cereal (chex or crispix)
4 cups pretzels
21/2 - 3 cups almonds
1/2 bottle of nori furikake

Preheat oven to 225 degrees. 

Heat butter, oil, syrup, sugar and soy sauce in a pot on stove. Stir until sugar is dissolved. Remove from heat. 

Pour cereal, pretzels and nuts into a large bowl. Drizzel syrup on top and stir to combine. Sprinkle half the bottle of nori furikake over the cereal and mix. 

Pour mixture onto two lined or greased jelly roll pans. 

Bake cereal mix for one hour, stirring every 15 mins. Let cool and serve. Store in an air-tight container at room temperature. 

taiwanese tomato oxtail stew

taiwanese braised oxtail with tomatoes
makes 8-10 servings

Ingredients:

4 lbs oxtail
2 onions, chopped
1 daikon or 4 potatoes, chopped into squares
6 tomatoes, sliced
6 cloves garlic, minced
2 thumb size ginger, peeled and sliced
4 star anise
2 Tbsp sugar

Sauce: 

8 Tbsp soy sauce
4 Tbsp oyster sauce
4 Tbsp tomato paste
4 Tbsp cooking wine
pinch of pepper
water

Garnish
green onion
cilantro

Slurry:
4 Tbsp corn starch

Directions: 

Bring water to boil over high heat. Add ox tails; return water to boil. Reduce heat. Simmer until ox tails are brown on outside, about 8 minutes; drain. Rinse under cold water until cool.

Heat oil or butter in large skillet or Dutch oven on medium heat. Melt sugar and when dissolved, brown your ox tails in the melted sugar. Set aside. 

In your pan, add ginger, garlic, star anise and cook until fragrant. 

Add in onions and cook until golden brown. Then add carrots, daikon/potato, chopped tomatoes and saute for a couple more minutes. 

Place oxtails back in pot and add cooking wine, dark soy sauce, oyster sauce and tomato paste. 

Add enough water to cover meat and heat soup until liquid has come to a boil. Then turn down the heat to a low simmer. Cover and cook for 2-3 hours, until meat is tender. Check halway through and add more water if needed. 

If desired, use a cornstarch slurry to thicken the soup. Serve over rice or noodles. Garnish with scallions and/or cilantro. 

Chicken Lettuce Wraps

 Chicken Lettuce Wraps
serves 6

1 lb ground chicken
1 Tbsp avocado oil
1/2 onion, minced
1 cup bell pepper, diced
1 cup celery, diced

For Sauce:
3 Tbsp soy sauce
3 Tbsp hoisin sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp peanut or sunflower butter
1 Tbsp honey
2 tsp sweet chili sauce or Korean gochujang
1/2 tsp garlic powder
1/4 tsp powdered ginger

1/4 cup peanuts, crushed (optional)
Butter or other lettuce leaves

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 Tbsp peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

chicken shawarma & tahini sauce

chicken shawarma
(makes 6 servings)

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp  ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper (optional)
salt
8 boneless, skinless chicken thighs
1 large onion
1 large lemon, juiced
1/3 cup extra virgin olive oil

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

tahini sauce
(makes 5 servings, ~12 tbsp)

1-2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime and/or lemon juice
1/4 cup cold water
1 cup fresh chopped parsley leaves (optional)

Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)

Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency. 

Stir in fresh parsley and enjoy. 

one pot chicken and rice

 I googled simple chicken recipe and this is what I made. 

One Pot Chicken & Rice

INGREDIENTS

serves 6

• 4 - 6 Tablespoons butter, divided
  
• 1 onion, diced
• 3 cloves garlic, minced
• 1 heaping cup shredded or chopped carrots 
• 1 cup celery, chopped
• salt and pepper 
• 2 scant cups long grain white rice
• 2 Tablespoons dried italian seasoning flakes
• 8 cups chicken stock
• 6 boneless skinless chicken thighs (~1 lb), cut into bite-sized pieces

1. Melt 2 Tablespoons butter in a large soup pot over medium heat. Add onions and garlic. Stir untiil fragrant and onion is translucent. Add carrots and celery, season with salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, then stir to coat in butter and saute for 1 minute. Add dried italian seasoning and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.

Roasted Tomatoes

Mediterranean Roasted Tomatoes
serves 6

2 lbs smaller tomatoes, halved (like Campari)
2-3 garlic cloves minced
salt and black pepper
2 tsp thyme
1 tsp sumac
Extra Virgin Olive OIl
Crumbled Feta Cheese
parsley

• Preheat the oven to 450 degrees F.

• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
  
  

  Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  
  

  Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  
  

  Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
  

   

Pork Stew

 This was really hearty, luscious and super soft. 

Pork Stew
serves 6-8

Ingredients:

2.5 lbs pork shoulder, trimmed and cut into 1 in cubes
1/2 cup flour
salt
pepper
2-4 Tbsp vegetable oil
4 slices bacon, chopped
1 large onion, diced
1 tbsp garlic, minced
2 cups carrots, sliced into 1/2 in pieces
1 cup celery, cut into 1/2 in pieces
1/2 cup white wine
4 cups beef or chicken broth
2 tbsp tomato paste
1 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
2 bay leaves
1/2 cup raisins or dried cranberries
2 russet potatoes, peeled and cubed
1 cup parsnips, peeled and diced
2-3 Tbsp parsley, chopped

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes
• Stir in cranberries, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Baked Sea Bass

Baked Chilean Sea Bass
makes 2-3 servings

2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp smoked paprika
1 tsp salt
1/2 cup Sliced green onions
2 (8 oz) thick-cut boneless, Chilean Sea Bass fillets

2. Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
   
   Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. 

4. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.

5. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

6. 
   

Oven Baked Ribs

 Oven Baked Baby Back Ribs
*The ingredients for the rub will make more than double what you'll need for 1 rack of ribs. 

1/2 cup ancho chile powder
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup salt
2 T freshly ground black pepper
1 T ground cumin
1 tsp dry mustard
1 tsp ground cayenne pepper
1/2 tsp ground chipotle pepper (I didn't use since we didn't have this)
1 rack baby back pork ribs
1 cup barbeque sauce

1. Gather ingredients and preheat the oven to 250 degrees. 

1. 2. Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.

2. 3. Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.

3. 4. With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.

4. 5. Bake in the preheated oven until tender and cooked through, about 2 hours or until meat reaches 145 degrees. Remove and cool 15 minutes.

5. 6. Increase oven temperature to 350* degrees F (175 degrees C).
   *I didn't do this as I didn't see this step. Our oven is really odd and everything cooks way faster and stronger than typical, so perhaps keeping the temperature at 250 worked in our favor. 

6. 7. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.

7. 8. Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

8. 9. Cut rack into individual rib segments and serve with more barbeque sauce.

cheesy, creamy sausage pasta bake

baked pasta with sausage
servings 8-10

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
• ⅓ cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

1. 
   
2. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
3. Preheat the oven to 425°F and set the oven rack in the middle position.
4. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
5. Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
6. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.