FREGOLA AL FORNO

INGREDIENTS:
1 can (14 to 15 ounces) San Marzano or San Marzano-style plum tomatoes
1 tablespoon extra virgin olive oil
1/3 to 1/2 pound sweet Italian sausage
2 large garlic cloves, minced
Pinch of hot red pepper flakes
1 teaspoon dried oregano
Salt
1/2 pound fregola
1/4 pound mozzarella, in small dice
3 tablespoons freshly grated Parmesan cheese
2 tablespoons fine fresh breadcrumbs
1 tablespoon minced Italian parsley
INSTRUCTIONS:
Pass the tomatoes and any juices through a food mill with the medium blade. Alternatively, puree in a food processor until smooth.
Put olive oil in a large skillet. Remove sausage from its casing and add to skillet along with garlic and hot pepper flakes. Cook over moderate heat, breaking sausage up with a fork, until it loses its pinkness. Add tomato puree and oregano, crumbling the herb between your fingers as you add it. Bring to a simmer and cook, stirring occasionally, until reduced to a thick, full- flavored sauce, 10 to 15 minutes. Season with salt.
Preheat the oven to 400º.
Bring about 2 quarts of salted water to a boil over high heat. Add the fregola and cook until just tender, 9 to 10 minutes. Drain and combine with the tomato sauce. Off the heat, stir in the mozzarella and half the Parmesan.
Transfer to a 13 x 8 x 2-inch oval baking dish, or a dish of comparable size, and top with breadcrumbs, parsley and the remaining Parmesan. Bake until the breadcrumbs are crusty and the fregola is hot throughout, about 15 minutes.
Serves 4 to 6