Miss L had me over for a delicious dinner. She made Baked Pasta as a deviation of Martha’s recipe. Ours didn’t include chicken sausage but Miss L has made it with it, or with chicken instead. The possibilities here are endless.
This was so good because of the strength of flavors but none were overpowering. Baked pasta warms the heart, especially in pink sauce with fontina. Yum!
Miss L was the perfect host by laying a premade dip (thanks to Trader Joe’s) and pita chips while dinner spent the last few minutes baking. Miss H poured the wine and the night began!
-Coarse salt and ground pepper
-1 tablespoon olive oil
-1 medium red onion, chopped
-4 cloves garlic, minced
-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
-10 ounces baby spinach
-12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
-6 ounces fontina cheese, 4 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 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. 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.
- Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
This dish reminded me I don’t eat enough rigatoni or enough pink sauce. Martha kindly reminds her readers this makes enough for two smaller pans (to freeze one). The noodles were cooked perfectly and they absorbed the right amount of sauce to keep the flavor throughout.
I really liked this dish and thought it would be a great one to share with friends because this dish actually enables the host to enjoy the guests while it does it’s thang. There’s nothing worse than missing your company because you’re stuck in the kitchen.