Ziti with Sausage, Peppers and Ricotta

3/4 pound mild or hot Italian sausage

1 tablespoon olive oil

2 red bell peppers, cut into thin slices

1 onion, chopped

2 gloves garlic, minced

1 3/4 cups canned tomatoes with their juice (14 1/2 oz. can), chopped

1 teaspoon dried marjoram

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

3/4 pound ziti

1 cup ricotta cheese

2 tablespoons chopped fresh flat leaf parsley

Remove the sausage meat from its casing. In a large frying pan, heat the oil over moderate heat. Cook the sausage, breaking it up, until brown (about 3 minutes). Remove with a slotted spoon and discard all but 1 tablespoon fat.

Reduce the heat to moderately low. Add the bell peppers, onion, and garlic. Cook, stirring occasionally, until the peppers are soft (about 15 minutes).

Add the sausage, tomatoes, marjoram, salt and pepper. Cook the mixture, stirring occasionally, over moderately high heat until thickened (about 10 minutes).

In a large pot of boiling, salted water, cook the ziti until just done (about 13 minutes). Drain. Toss with the tomato mixture, ricotta and parsley.

Serves 4