Ingredients
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coarse salt
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pepper
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1 tablespoon olive oil
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1 medium red onion, chopped
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4 garlic cloves, minced
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1/4 cup vodka
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1/2 teaspoon dried oregano
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1/2 cup heavy cream
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1 lb rigatoni pasta
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10 ounces Baby Spinach
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12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
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6 ounces Fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
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1/4 cup grated parmesan cheese
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1 (28 ounce) can tomatoes with juice, lightly crushed with hands
Instructions
- Bring a large pot of salted water to a boil. Heat oil 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 400°. Cook pasta in the boiling water until al dente, according to package 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-quart baking dishes.
- Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
- Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.