Ingredients
Smoked chicken sausage, halved lengthwise and sliced 1/4inch thick (12 ounces), grated parmesan cheese (1/2c), Fontina cheese (6 ounces, 4 ounces cut into ½ inch cubes and 2 ounces coarsely grated), baby spinach (10 ounces), rigatoni (1 pound), heavy cream (1/2c), dried oregano (1/2tsp), whole tomatoes with juice, lightly crushed with hands (1can about 28 ounces), vodka (1/4c optional), minced garlic (4cloves), chopped red onion (1med.), olive oil (1tbsp), coarse salt and ground pepper.

Method of preparation:-
First heat the oven to 400 degrees and keep the large pot of salted water to boil. Take a large frying pan, place it over medium heat. Heat oil in it, add onion in it and cook it for about 3 minutes until it gets soft. Mix garlic in it and take off the pan from heat. If you like then add vodka in it and again cook it for 1 minute until it gets almost evaporated. Mix oregano and tomatoes in it and cook them for about 10 to 15 minutes. Then add cream in it and cook it for about 5 minutes until it gets heated. Mix salt and pepper in it. Cook the pasta in large pot of boiling water until it gets soft. Then add spinach in it and cook it until it gets wilted. Drain it and place again in the pot, add sausage, tomato sauce and cubed fontina to the pot. Mix it well to coat and then season it with salt and pepper. Take 2 shallow and 1 ½ quarter baking dishes. Sprinkle the parmesan and grated fontina on top. Place the dish in oven and bake it for about 20 to 30 minutes. Take it out from oven and serve it.

Number of servings – 8