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Pasta al Fontenot

This was originally a Rachael Ray 30 Minute recipe (Pasta al Forno), but I changed it a little, so I renamed it. I tried this earlier in the week and it turned out pretty good (Mo seconds that opinion).

Ingredients:
Salt and freshly ground black pepper, to taste
1 pound ziti rigate or penne rigate (with lines)
Softened butter, for greasing baking dish
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 can (15 oz) crushed tomatoes (I could only find chopped in the 15 oz)
1/2 cup heavy cream
2 pinches cinnamon
2 links Hot Italian Sausage
1/4 to 1/3 cup grated Parmigiano Reggiano cheese

Take sausage out of the casing and cook in a skillet over medium heat until cooked.

Bring a large pot of water to boil, add salt and cook pasta to al dente, 7 minutes. Once pasta water comes to a boil, preheat oven to 500.

Butter a medium-sized baking dish or casserole. To a medium skillet, over medium heat, add evoo. Cook onions and garlic in evoo, 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season with cinnamon, salt and pepper. Add sausage and pasta to sauce, stirring to combine. Adjust seasonings and transfer to baking dish. Cover with cheese and bake 10 minutes. Serve hot.

Enjoy!