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Baked Pasta with Chicken Sausage




Source of Recipe


everyday food


List of Ingredients




1 tbl olive oil
1 medium red onion, chopped
4 garlic cloves, minced
¼ c vodka (optional)
28 oz can whole tomatoes with juice, lightly crushed
½ tsp oregano
½ c heavy cream
1 lb rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, halved lengthwise and sliced ¼" thick
6 oz fontina cheese—4 oz cut into ½" cubes and 2 oz coarsely grated
¼ c Parmesan



Recipe



Cook pasta. Add spinach and cook until wilted. Drain and return contents to pot.

Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat and cook until almost evaporated, 1 minute.
Stir in tomatoes and oregano. Cook until tomatoes are falling apart, about 10 or 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Preheat oven to 400 degrees.

Add tomato sauce, sausage and cubed fontina to pasta pot. Toss to coat. Sesaon with salt and pepper. Dived evenly between 2 shallow 1 ½ quart baking dishes.
Top with grated fontina and parmesan. Baked until browned and edges are crisp, 20 to 30 minutes.