Ingrédients pour Baked Pasta With Chicken Sausage
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1/2 cup vodka
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 1 pound rigatoni pasta
- 5 ounces fresh baby spinach
- 1 pound chicken sausage, sliced
- 1 cup cubed fontina cheese and 1/2 cup grated fontina cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
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Comment préparer Baked Pasta With Chicken Sausage
- Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook until translucent, about 3 minutes.
- Stir in 4 cloves of minced garlic and cook for 1 minute until fragrant.
- Add 1/2 cup vodka (optional) and cook until almost evaporated, about 1 minute.
- Stir in 2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer until tomatoes are falling apart, 10-15 minutes.
- Stir in 1 cup heavy cream and cook until warmed through, about 5 minutes.
- Add 5 ounces fresh spinach and cook until wilted.
- Preheat oven to 400°F (200°C).
- Add cooked pasta, 1 pound of chicken sausage (sliced), and 1 cup cubed fontina cheese to the tomato sauce.
- Toss to coat evenly. Add reserved pasta water if needed to adjust consistency.
- Divide the pasta mixture evenly between two shallow 1 1/2-quart baking dishes.
- Top with 1/2 cup grated fontina cheese and 1/4 cup grated Parmesan cheese.
- Bake for 20-30 minutes, or until browned and edges are crisp.
- To freeze: Prepare the dish through step 14. Let cool completely before covering tightly with plastic wrap and placing in the freezer for up to three months. To reheat, remove from freezer the night before, cover with foil, and bake until heated through, 1 1/2 to 1 3/4 hours at 350°F (175°C).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
21g
Fat
55g
Carbs
17g
