In a large pot of salted boiling water, cook ziti according to package instructions for very al dente, about 9 minutes. (It will continue to cook in the oven, so you want to undercook the pasta just a bit.) Drain; set aside.
Preheat the oven to 425°F and set the oven rack in the middle position.
Meanwhile, cook sausage in a 12-inch cast iron skillet or Dutch oven over medium-high heat until no longer pink, about 5-7 minutes. Use a slotted spoon to remove the sausage from the skillet and set aside on a paper towel-lined plate. Reserve 1 tablespoon of drippings in the skillet and drain off the rest (if you don't have enough fat in the skillet, add a tablespoon of olive oil).
Add the garlic and red pepper to the drippings in the skillet; cook over medium-high heat for 1 minute. Add wine; bring to a boil, and use a wooden spoon to scrape any browned bits from the bottom of the pan (these add tons of flavor to your sauce). Cook until reduced by half, about 5 minutes. Stir in tomatoes, salt and sugar; bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat.
Stir in cooked sausage, cooked pasta, 1 cup of mozzarella, and the basil.
Add dollops of ricotta and stir gently to swirl, leaving streaks and pockets of ricotta throughout. Top with remaining 1 cup of mozzarella and the Parmesan.
Transfer skillet to the oven and bake, uncovered, until cheese is melted, about 15-20 minutes. Garnish with additional basil and serve.