Baked Pasta with Chicken Sausage

Everyday Food, 2004

Makes 8 servings

    Salt and pepper                                                
    1 tablespoon olive oil                                         
    1 med. red onion chopped                                       
    4 cloves garlic minced                                         
    1/4 cup vodka (opt.)                                           
    28 ounces can whole tomatoes lightly crushed                   
    1/2 teaspoon dried oregano                                     
    1/2 cup heavy cream                                            
    1 pound rigatoni                                               
    10 ounces baby spinach                                         
    12 ounces smoked chicken sausages halved, sliced 1/4 in. thick 
    6 ounces fontina cheese (4 oz. cubed, 2 oz. grated)            
    1/4 cup parmesan cheese   
                                 
PREP TIME: 30 MINUTES/TOTAL TIME: 1 HOUR 15 MINUTES

The dish can be prepared through step 4 and frozen for up to three months; let cool completely before covering tightly with plastic wrap and placing in the freezer.  If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2-1 3/4 hours. Remove foil, and continue with step 5.

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. [Freeze here if desired.]

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

per serving (without vodka):
483 calories: 19.9 grams fat; 24.8 grams protein; 52.9 grams carbohydrates; 4.8 grams fiber

MXF