Baked Pasta with Chicken Sausage
- Prep Time 30 min.
- Cook Time -
- Serves 8
Recipe Provided By: Martha Stewart
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1. Ingredients
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1/4 cup vodka (optional)
- 1 (28 ounce) can 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
- 4 ounces fontina cheese, cut into 1/2-inch cubes
- 2 ounces fontina cheese, coarsely grated
- 1/4 cup grated Parmesan cheese
Nutrition Info
Per Serving
- Calories: 478 kcal
- Carbohydrates: 50 g
- Dietary Fiber: 4 g
- Fat: 19 g
- Protein: 23 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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 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.
- 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.
Yield: 8 servings
3. Still Hungry?
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through step 4; let cool completely before covering tightly with plastic wrap and placing in the freezer.
Notes:
Note
If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.
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Most Helpful Reviews
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A Keeper!
wattleys - November 30, 2007 03:20:58 AM PSTAbsolutely delicious! I used fresh tomatoes with a little water that I cooked down in the microwave. Also, to reduce the fat (and since the recipe didn't specify whether the "smoked" sausage was to be pre-cooked), I sauted it before adding it to the recipe. I agree with the other reviewer that it seemed a bit dry so I would not cook down the tomatoes as much next time -- I also mixed a little spaghetti sauce into the baking dish. Finally, I used fat-free half-and-half, provolone and fresh parmesan that I had on hand.
7 of 7 found this review helpful.
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Outstanding! Tastes Gourmet
rv8copilot - October 16, 2007 06:59:35 PM PSTOutstanding recipe. I substituted ground chicken sausage precooked and mozarella. Amazing taste with the sauce!
5 of 5 found this review helpful.
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fun to cook AND eat!!
Kelly M - October 15, 2007 06:52:15 PM PSTWe substituted bison sausage instead of smoked chicken, added fresh fennel, and substituted Ancient Harvest Quinoa elbows for the pasta (it is gluten free). Based on our experience, after cooking this, I wouldn't cook the tomato mixture so long, leave more juice in it before baking. Maybe a little more cream . . . otherwise, it was a great, satisfying meal for a crisp fall night.
5 of 5 found this review helpful.
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Second Time around
heart_deering - January 12, 2008 12:05:09 PM PSTLoved the recipe, it was easy to make and took little or no time . I could not find chicken sausage and used smoked turkey sausage instead. In order to keep the pasta from becoming hard on top, I covered it with foil untl the last step. This one is a keeper.
4 of 4 found this review helpful.
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Will make again!
Lynn T - July 30, 2008 05:19:30 AM PSTThis recipe was easy to prepare and was very satisfying for the family to eat. However, next time I will add more of the whole tomatoes or maybe a can of Italian diced tomatoes to the dish since 1 lb of pasta really soked up the sauce. Also, I might brown the sausage first to add to its flavor. Other than that, it was a real hit and this dish makes alot of food for a big crowd. Oh, be careful when "hand crushing" the tomatoes...I would recommend using a knife since I ended up with squirting tomatoes on my kitchen wall!
1 of 1 found this review helpful.
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