BAKED RIGATONI WITH SAUSAGE IN VODKA SAUCE

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup finely diced yellow onion (1 small onion)
• 1/4 cup vodka
• 1 can (16-ounce) tomato sauce
• 1 can (28-ounce) whole tomatoes with juice
• 1 1/2 cups heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• 1 pound sweet Italian sausage, casing removed
• 1 box (1 pound/16-ounce) rigatoni, cooked per package directions
• 1 cup fresh baby spinach, coarsely chopped
• 4 ounces Fontina cheese, cut into 1/2-inch cubes

CUISINE
DIFFICULTY
SERVINGS
PREP TIME
COOK TIME
SPICINESS

ITALIAN
MEDIUM
8
25 MINUTES
30 MINUTES
MILD

DIRECTIONS

1. Preheat the oven to 375 degrees.
2. In a large saucepan over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.
3. Add the onion and cook until soft, about 5 minutes. Add the vodka and cook until the liquid has almost evaporated, about 2 minutes.
4. Stir in the tomato sauce, tomatoes, cream, oregano, and thyme. Break up the tomatoes with a fork or spoon.
5. Over high heat, bring to a boil. Season with salt and pepper to taste. Reduce the heat to medium and simmer until thickened, about 30 minutes.
6. While the sauce is cooking, In another large skillet over medium-high heat, sauté the sausage until well browned, about 8 to 10 minutes. Add the meat to the sauce and cook until it's no longer pink in the middle.
7. In a large mixing bowl combine the pasta, tomato sauce, and spinach leaves. Toss until well combined.
8. Transfer the mixture to a 9- x 13-inch casserole dish and top with the cheese. Bake until the mixture is slightly browned and bubbling, about 30 minutes.

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What is Rigatoni?

Click to go to PASTA

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KITCHEN QUICKIE

RAGU HEARTY BAKED RIGATONI

1 box of cooked, hot rigatoni
1 1/2 cups Mozzarella Cheese
1 cup Ricotta
1/2 cup Grated Parmesan
1 Jar of  Ragu Sweet Tomato Basil Pasta Sauce

VIDEO DIRECTIONS

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