Ingredients: |
Ingredients: coarse salt and ground pepper
1 T. olive oil
1 med. red onion, chopped
4 garlic cloves, minced
1/4 c. vodka (optional)
28 oz. whole tomatoes with juice, lightly crushed with hands
1/2 t. dried oregano
1/2 c. heavy cream
1 lb. rigatoni
10 oz. baby spinach
12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 oz. Fontina cheese; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated
1/4 c. grated Parmesan cheese
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Directions: |
Directions:Bring large pot of salted water to boil. Heat oil in 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, 10-15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400°. Cook pasta in 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, 20-30 minutes. NOTE: to 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 bake. |
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