1 can (28 oz) whole tomatoes with juice, lightly crushed with hands
1/2 tsp dried oregano
1/2 cup heavy cream
1 lb rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, halve lengthwise and sliced 1/4 inch thick
6 oz fontina cheese; 4 oz cut into 1/2 inch cubes and 2 oz coarsely grated
1/4 cup grated parmesan cheese
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 mins. Stir in garlic. Remove from heat; add vodka. Return to heat; cook until almost evaporated, 1 min.
Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10-15 mins. Add cream; cook until warmed through, about 5 mins. Season sauce with salt & pepper.
Meanwhile, preheat oven to 400 degrees. 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 & pepper. Divide evenly between two shallow 1 1/2 qt baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20-30 mins.
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