Preheat oven to 350º.

Heat 2 tablespoons of olive oil in a large dutch oven or deep skillet over high heat. Remove casing from sausages and add to pan breaking apart as they cook. Cook until browned, about 5 minutes. Add onions and ¾ teaspoon salt and pepper. Cook an additional 4 minutes until onions have softened. Add basil and garlic and cook for an additional minute. Add vodka and tomatoes and reduce heat to medium-low. Simmer uncovered, stirring occasionally for 40 minutes. Add thyme, cayenne and heavy cream, stir to combine and simmer for 5 minutes.

While cooking, cook pasta with olive oil and salt until al dente. Drain.

In a large bowl combine half of the ricotta cheese and half of the parmesan and 2 tablespoons of olive oil. Add the pasta and toss to coat. Add the sausage mixture and mix well. Add the remaining ricotta and parmesan and mix well. Pour into a 9 x 13 inch baking dish and sprinkle with mozzarella cheese. Bake until bubbly and golden, about 45 minutes.