Ingredients
The following ingredients have 8 Servings
- 2 tablespoons extra virgin olive oil
- 1 shallot (chopped)
- 3/4 pound ground spicy Italian chicken sausage
- 4 cloves garlic, (minced or grated)
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/2 cup vodka ((chicken broth or water also work))
- 3/4 cup basil pesto (homemade or store-bought)
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary (plus fresh rosemary for serving)
- kosher salt and pepper
- 1 pound dry rigatoni pasta
- 2 cups shredded kale
- 2 cups shredded fontina cheese
- 8 ounces mozzarella, (torn)
Instruction
- 1. Preheat the oven to 350 degrees F. 2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes. 3. If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.4. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!
