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Baked Pasta with Italian Turkey Sausage and Fontina

Source: National Turkey Federation
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  6 to 8 servings
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
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 sauté until onion is tender, about 3-4 minutes. 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 throughout and cheese melts.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/29/2009
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