Baked Pasta With Italian Turkey Sausage And Fontina
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Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
October 16, 2020
Notes
Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
Ingredients
- 1 Pound ITALIAN TURKEY SAUSAGE (hot/spicy preferred), casings removed
- 1 Teaspoon olive oil
- 1 Medium red onion, finely chopped
- 2 Teaspoons Italian seasoning
- 3/4 Teaspoon crushed red pepper flakes
- 1 Teaspoon minced fresh garlic
- 28-Ounces diced tomatoes with Italian seasonings, undrained
- 1/2 Teaspoon each coarse salt and freshly ground black pepper
- 1/2 Cup heavy cream
- 1 Pound rigatoni, cooked according to package directions and drained
- 6 Ounces Fontina cheese (4-ounces cut into 1/4-inch cubes and 2-ounces grated)
- 1/2 Cup coarsely grated Parmesan cheese
Instructions
- In a large, heavy nonstick skillet, over medium heat, crumble sausage. Cook, breaking up sausage into small pieces with the back of a wooden spoon. Cook until sausage is no longer pink. Remove from pan.
- Add oil to pan. When oil is hot, add onion and sauteĢ until onion is tender, about 3-4minutes. Stir in Italian seasoning, red pepper flakes and garlic. Cook until garlic is fragrant, about 1 minute.
- Preheat oven to 400 degrees F.
- Add tomatoes, salt and pepper. Return sausage to skillet. Blend together all ingredients. Bring mixture to a simmer. Gently simmer, uncovered, stirring occasionally, for 15 minutes.
- Stir in cream and warm through.
- In a large bowl, toss cooked/drained pasta and sauce together. Add cubed Fontina cheese and toss well.
- Spray a 13X9X2-inch baking dish with nonstick cooking spray. Spoon mixture into baking dish. Sprinkle with remaining grated Fontina.
- Bake in preheated oven for 20-25 minutes or until hot through out and cheese melts.