Baked Rigatoni with Chicken Sausage & Spinach

This is one of those perfect pasta dishes that is comforting, but not too heavy. It is now in my top ten. I love how easy it is to make and that the recipe makes two, so you can make one and freeze one for later. It came in really handy when I brought dinner to friends that had a new baby since dinner was made for both of us that night. The sauce is simple, but has so much flavor with a hint of richness. And the hearty bites of chicken sausage pairs so well with the tomato and spinach. Writing this makes me want to run to the store and grab all of the ingredients again.   

Baked Rigatoni with Chicken Sausage & Spinach 

Imperfect Polish 2014

Makes two dishes that serve 3-4 or 

Makes one dish that serves 6-8

2 tablespoons of olive oil

1 1/2 lb chicken sausage 

1 medium onion, chopped

4 cloves of garlic, minced

1/3 cup of white wine (optional)

28oz can of whole tomatoes, with the juice and crush them with your hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 lb rigatoni

10 oz baby spinach

8 oz fontina cheese, 6 oz cubed, 2 oz grated

1/4 cup of grated parmesan cheese

Bring a pot of salted water to a boil on the stove. 

Meanwhile, add one tablespoon of the oil to a skillet and heat to medium high heat. Cook the chicken sausage all the way through, turning to brown all sides. Turn off heat and place sausage on a cutting board to cool. 

Add the other tablespoon of oil to the skillet and turn the heat back on to medium high. Add the onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for 30 seconds, then pour in the wine. Let cook until wine has reduced by half. Then pour in the tomatoes and oregano. Bring to a boil and reduce heat to low. Let simmer for 15 minutes. Add the cream, stir to combine, and season with salt and pepper to taste. 

Meanwhile, preheat the oven to 400 degrees, slice the chicken sausage. And cook rigatoni according to the package instructions and add in the spinach to the pot for the last minute or so. Drain. 

Add the pasta, sausage, spinach, and cubed fontina to the skillet and mix well. Pour everything into either one large casserole dish or two smaller ones. Top with the grated fontina and parmesan. 

Bake for 20-30 minutes until bubbly and browned on top. 

If you are freezing one, wrap tightly with plastic wrap and place in the freezer. Then when ready to serve, thaw and bake for 30 minutes at 400 degrees. Or frozen for 45 minutes to 1 hour. 

Enjoy! 

xo

Erin 

Chorizo, Kale & White Bean Soup

The best season to cook has arrived. Cold weather stews, soups, and one pot meals are all I can think about making these days. Not to mention it makes dinner so easy and the days following with leftovers. This spicy little number is starch free, packed with protein, and every one's favorite super food, kale. Kale is so hot right now, right? If you are over kale, you can use spinach instead. You could also use any sausage you like if you are not into chorizo (you are missing out). 

Chorizo, Kale & White Bean Soup
Forks & Amusement 2012
serves 8-10 (can be halved easily)

2 tablespoons olive oil
1 1/2 lbs chorizo or any sausage you like
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 - 15 oz cans of white beans (cannellini or navy)
1 cup white wine
2 lbs kale, roughly chopped (frozen or fresh spinach works too)
2 1/2 quarts chicken stock (10 cups)
salt and pepper
1 tablespoon sherry or balsamic vinegar
optional: Parmesan cheese for topping

Place a very large pot over medium high heat and add the oil. Cook the chorizo until browned and cooked through. Turn off the heat, remove the chorizo onto a plate lined with paper towels to drain. 

Turn heat back to medium high, add the onion and carrot. Saute the vegetables until tender, add the garlic and cook for 1 minute. 

Add the beans to the pot and cook until heated through, stirring it all together. Pour in the wine and cook until reduced by half, scraping the bottom of the pot and stirring. Stir in the kale, season with salt and pepper. 

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for ten minutes. Skim off any extra oil on top of the soup. Turn off the heat, add the vinegar and taste. Adjust seasoning if needed. Serve warm with grated Parmesan cheese. 

Freezes really well. 

xo
Erin