Cheesy Baked Farfalle with Arugula and Champagne Vinaigrette

Instructions

1. 1

   Heat the oven to 425°F.

2. 2
   Mise en place

   While the oven heats, lightly crush the fennel seeds. Chop the oregano and Calabrian chiles. Shred the mozzarella. Grate the Parmesan and sliver the basil.

3. 3

   Make the vinaigrette: Combine the Champagne vinegar, Dijon mustard, honey, and ¼ teaspoon kosher salt in a small jar. Add the neutral oil and ¼ cup olive oil, seal the jar, and shake vigorously until emulsified. Reserve ¼ cup for the salad and refrigerate the remainder. Shake well before using.

4. 4

   Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage and crumble it with a spoon. Cook, stirring, until it starts to brown, 5 to 7 minutes.

5. 5

   Stir in the fennel seeds, jarred minced garlic, and Calabrian chiles. Cook for 1 to 2 minutes.

6. 6

   Stir in the whole tomatoes, breaking them up with a spoon. Add the crushed tomatoes, bay leaves, 2 teaspoons kosher salt, and oregano. Bring to a simmer and cook for 10 minutes to thicken slightly.

7. 7

   Stir in the farfalle and 1½ cups water. Return the sauce to a simmer and cook for 2 minutes, stirring to prevent sticking. Remove from the heat, discard the bay leaves, and fold in one-third of the shredded mozzarella.

8. 8

   Top the pasta with the remaining mozzarella, followed by dollops of ricotta.

9. 9

   Bake until the farfalle is tender and the cheese is bubbly and golden, 20 to 25 minutes.

10. 10

    Let the pasta cool slightly, then top it with the Parmesan, black pepper, and basil.

11. 11

    Immediately before serving, toss the baby arugula with the reserved ¼ cup vinaigrette. Serve alongside the baked farfalle.