• Cooking Time:
  • Servings: 8
  • Preparation Time:


This recipe is for 2 pans of pasta. You can freeze the other half for up to 3 months. To freeze, prepare thru step 4; let cool completely, cover tightly w/ plastic wrap, and place in freezer. To cook frozen pasta: Do not thaw before baking. Remove plastic wrap and cover with foil. Cook until heated through, 1.5 to 1.75 hours. Remove foil then continue from step 5.


  • 1 T olive oil
  • 1 med. red onion
  • 4 garlic cloves, minced
  • 1/4 c vodka (optional)
  • 1 28 oz can whole tomatoes with juice, lightly crushed with hands
  • 1/2 tsp dried oregano
  • 1/2 c heavy cream
  • coarse salt and ground pepper
  • 1 lb rigatoni
  • 5-8 oz baby spinach
  • 12 oz smoked chicken sausage, halved lengthwise and sliced 1/4 in thick (If you can't find smoked chicken sausage, fresh chicken sausage from the deli works fine - just make sure you brown it first!)
  • 6 oz fontina cheese; 4 oz cut into 1/2 in cubes and 2 oz coarsely
  • grated
  • coarse salt and ground pepper
  • 1/4 c grated parmesan cheese


  • 1. Bring a large pot of water to a boil for pasta. For sauce, heat oil in a large skillet over medium heat. Add onion; cook until transarent, about 3 minutes. Add garlic. Remove from heat; add vodka, if desired. Return to heat and cook until almst evaporated, 1 minute.
  • Add tomatoes and oregano to skillet; cook until tomatoes are falling apart, 10-15 min. Add cream; cook until warmed through, about 5 min. Season with salt and pepper.
  • Meanwhile, preheat oven to 400. Cook pasta until just al dente. Add spinach, and cook until just wilted. Drain, return contents to pot.
  • Add tomato sauce, sausage, and cubed fontina cheese to pot; toss to coat. Season with salt and pepper. Divide evenly beween 2 shallow 1 1/2 qt baking dishes.
  • Top with grated fontina and parmesan. Bake until browned and edges are crisp, about 20-30 minutes.

Categories: Main Dish  Oven  Pasta  Poultry 
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