Baked Pasta with Chicken Sausage

For this edition of Presto Pasta Nights, hosted this week by Gay of A Scientist in the Kitchen, I’ve decided to submit a dish that I made quite a while ago for a cookout. It was so simple to prepare, the flavors melded together beautifully, and it was an absolute hit. This one is definitely going into my rotation.

Sausage Pasta Bake

Baked Pasta with Chicken Sausage
recipe from Everyday Food magazine

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.

6 thoughts on “Baked Pasta with Chicken Sausage

  1. Monique Deschaine

    You’ll have to try it to believe it, but I actually make baked pasta dishes with Fettuccine noodles and it works great. As soon as possible, I will be trying your recipe with Al Dente Basil Fettuccine. P.S. I grew up in Ohio and went to school at Warren G. Harding High School. I started Al Dente Pasta company in 1981. You’ve probably seen it at stores in Ohio. Let me know if you’d like me to send you some to try in your recipes using local ingredients.

  2. Pingback: A scientist in the kitchen » Blog Archive » Presto Pasta Night Round-up #71

  3. Ruth

    No better marriage in the world than some sort of sausage and pasta.

    Thanks for sharing your version with Presto Pasta Nights.

Comments are closed.