Baked pasta with chicken sausage

By á-27053

Ingredients

• Coarse salt and ground pepper
• 1 tbsp olive oil
• 1 medium red onion, chopped
• 4 garlic cloves minced
• 1/4 c vodka (optional)
• 1 (28oz) can whole tomatoes with juice, lightly crushed with hands
• 1/2 tsp dried oregano
• 1/2 c heavy cream
• 1 lb rigatoni
• 10 oz baby spinach
• 12 oz smoked ck sausage, halved lengthwise and sliced 1/4 inch thick
• 4 oz fontina cheese, cut into 1/2 inch cubes
• 2 oz fontina cheese, coarsely grated

Preparation

Step 1

Bring a large pot of salted water to a boil. Hear in a large skillet over medium heat. Add onion, cook until translucent, about 3 minutes. Stir in garlic. Remove from heat, add vodka, if desired. Return to heat, cook until almost evaporated, 1 minute.

Stir in tomatoes and oregano, cook until tomatoes are falling apart, 10 to 15 minutes. Add cream, cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 409 degrees. Cook pasta in the boiling water until al dente, according to pkg instructions. Add spinach, and cook just until wilted, drain and return contents to pot.

Add tomato sauce, sausage and cubed fontina to pot, toss to coat, season with salt and pepper. Divide evenly between two shallow 1 1/2 qt baking dishes.

Top with grated fontina and Parmesan. Bake until browned and edges are crisp. 20 to 30 minutes.