MODERN TIMPANO

Steps:

• Make the sauce: In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add sausage and cook until well browned, about 5 minutes. Transfer to a paper-towel-lined plate to drain.
• Return pan to heat, add another tablespoon of oil and stir in smashed garlic cloves. Sauté for 1 minute, then stir in the onion, red chile flakes and a large pinch of kosher salt. Reduce heat to medium-low and cook until garlic is browned around the edges and onion is softened, 7 to 10 minutes.
• Pour in wine and let simmer until reduced by half, about 5 minutes.
• Stir in tomato purée, basil sprig and 1 teaspoon kosher salt. Bring to a very gentle simmer and cook until thick and deeply flavored, 40 to 50 minutes.
• Meanwhile, roast the squash: Heat oven to 425 degrees. Place squash on a rimmed baking sheet, drizzle with 2 tablespoons oil, salt and pepper, and toss well to coat. Roast until browned and tender, 35 to 40 minutes, turning the squash pieces after 20 minutes so they cook evenly. Let cool.
• Prepare the broccoli rabe: Roughly cut up the rabe into 1-inch pieces. In a large skillet over medium-high heat, warm remaining 2 tablespoons oil. Add sliced garlic and sauté for 1 minute. Stir in broccoli rabe and 1/2 teaspoon salt. Cook, tossing frequently, until just barely tender, 5 to 7 minutes. If the garlic starts to get very brown before the rabe is tender, add a tablespoon of water to the pan if necessary. Let cool.
• Prepare the ricotta mixture: In a medium bowl, stir together ricotta, egg, 1/4 cup chopped basil, the black pepper and the nutmeg.
• Cook the penne in a large pot of very well-salted water for 4 minutes (it won't even be halfway cooked, but will finish cooking in the timpano). Drain and put penne into a large bowl. Toss with the sauce, sausage, mozzarella, and salami or prosciutto.
• Heat the oven to 350 degrees. Generously butter bottom and sides of a 3- to 4-quart Dutch oven.
• Assemble the timpano: Brush any clinging cornmeal or flour from the pasta sheets if necessary. Use pasta sheets to cover bottom and up the sides of the pot, patching as needed to make sure there are no gaps. Leave any overhanging dough draped over the sides to help cover the filling.
• Spoon 1/3 of the pasta mixture into the bottom of the pot. For the best presentation when you cut this, you could try to make sure that all the penne face the same way, but it's not essential. Top with the ricotta mixture, then another 1/3 of the pasta. Arrange squash pieces on top of pasta, and tuck broccoli rabe around and over squash. Finish with a layer of the remaining pasta mixture.
• Tuck the overhanging lasagna over the filling, and fill in any gaps with more pasta dough. You want to make sure the whole top is covered. Brush top of the timpano with water to make sure that the casserole is tightly sealed. Cover the Dutch oven with its cover or with foil.
• Transfer pot to oven and bake for 1 hour. Uncover pot and continue cooking until it reaches an internal temperature of 120 degrees, about 15 to 20 minutes longer. Let it cool, uncovered, for 20 minutes. Run a butter knife along the edges of the pot to make sure the timpano isn't sticking. Place a large platter or cutting board over the pot and flip, unmolding the timpano from the pot. Let cool 10 to 20 minutes more before slicing and serving.