Ingredients
Coarse salt and ground pepper
1 tbsp. olive oil
1 medium red onion
4 clove garlic
1/4 c. vodka (optional)
1 can whole tomatoes with juice
1/2 tsp. dried oregano
1/2 c. heavy cream
1 lb. rigatoni
10 oz. baby spinach
12 oz. smoked chicken sausage
6 oz. Fontina cheese
1/4 c. grated Parmesan cheese
Preparation
Step 1Bring 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.Step 2Stir 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.Step 3Meanwhile, preheat oven to 400 degrees F. 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.Step 4Add 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.Step 5Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
