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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°. 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.
Per serving: (without vodka) 483 calories; 19.9 grams fat; 24.8 grams protein;
52.9 grams carbohydrates; 4.8 grams fiber
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. |
