We are HUGE fans of Vodka sauce… and cheese… and chicken sausage… and pasta… and spinach– this dish had it ALL! Even my most picky eater (my daughter) enjoyed it. 🙂 This recipe was adapted from Everyday Food. I increased the garlic, spinach, and fontina. It was delicious!! Perfect cold weather comfort food.
Yield: Serves 8
- coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 8-9 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/4 cup vodka (optional)
- 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 pound rigatoni
- 16 ounces (1 pound) baby spinach or chopped organic frozen spinach
- 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick (I used roasted garlic chicken sausage)
- 10-12 ounces fontina cheese, about 8 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
- 1/4 cup grated Parmesan cheese
- 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, red pepper flakes, 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 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted, about 1 minute. (If using frozen spinach, cook for 3-4 minutes.) Drain, and return contents to pot.
- Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Pour into a lightly greased 13x9x2-inch baking pan.
- Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
thebrookcook 