Meaty Ziti with Pesto Dollop

Ingredients

• 1 teaspoon kosher salt, plus more for seasoning
• 2 tablespoons (26 grams) extra-virgin olive oil
• 1 pound (453 grams) sweet Italian sausage, removed from casings
• 1 medium onion, sliced
• 1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto)
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry red wine
• One 28-ounce/794-gram can whole tomatoes, crushed by hand
• One 8-ounce/227-gram can tomato sauce (reserve the can)
• 1 pound (453 grams) ziti
• 2 cups (224 grams) low-moisture whole milk shredded mozzarella
• 1/2 cup (40 grams) grated Parmesan
• One 8-ounce/226-gram ball fresh mozzarella, halved
• Freshly ground black pepper
• 2 cups loosely packed fresh basil
• 1 cup loosely packed fresh Italian parsley leaves
• 1/2 cup fresh fennel fronds
• 1/4 cup (30 grams) blanched almonds, toasted
• 1 lemon, zested and juiced
• 1 clove garlic, crushed
• 1 teaspoon kosher salt
• 2 tablespoons (10 grams) grated Parmesan, plus more for finishing
• 1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling

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