Wine Club Throwback

Oh how I miss Wine Club.

And no, it’s not because I can’t drink right now.

I miss my friends and having a fun event to look forward to each month. From the girl-gabbing-time, to the wine and food, it was definitely a highlight of every month.

Long before Glori of Food was established, Wine Club had already been thriving for a couple of years. One of my first times hosting, I tried a Martha Stewart recipe for Baked Pasta with Chicken Sausage. I thought it was success, so I’ve kept the recipe in my repertoire of dishes that I remake every now and again. It had actually been quite sometime since we’d had this, so it sounded really good last week when it was blustery outside. I love that this pasta combines spinach, mild fontina cheese, smoked chicken sausage and incredible creamy sauce, making it a complete meal in one pan. The dish doesn’t take long to assemble, and makes enough to feed a group. Or a small pan can be tucked away in the freezer for future enjoyment.

Before I share the recipe for Baked Pasta with Chicken Sausage, here are some of my favorite Wine Club recipes from the archive.

Roasted Red Pepper Hummus   Lobster Rolls                            Strawberry Bruschetta
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Baked Pasta with Chicken Sausage

Source: Martha Stewart

What You Need

  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup vodka (optional)
  • 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1 pound rigatoni
  • 10 ounces baby spinach
  • 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
  • 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
  • 1/4 cup grated Parmesan cheese

What To Do

  1. 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 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
  2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
  3. 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.
  4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
  5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

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