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1
* Note: Canned piquillo peppers can be found at Spanish markets or possibly specialty stores.
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2
Wash the spinach well but don't dry; remove tough stems.
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3
Place in a large pot, cover and cook over high heat till wilted, about 5 min.
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4
Transfer to a colander to cold, then squeeze out the excess moisture.
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5
Chop coarsely and set aside.
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6
Remove the sausage casings and crumble the meat into a large skillet.
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7
Cook over medium heat till just done, about 5 min.
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8
Transfer to a large bowl.
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9
Heat the oven to 425 degrees.
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10
Bring a large pot of water to a rolling boil.
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11
Add in salt, then the pasta and cook till just barely al dente, about 8 min.
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12
While the pasta cooks, wipe the skillet and add in the butter.
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13
Heat over medium heat.
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14
Add in the garlic and cook till softened but not browned.
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15
Add in the spinach and nutmeg and cook 3 to 4 min.
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16
Add in the stock and cream and bring to a boil.
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17
Drain the pasta well and place in the bowl with the sausage.
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18
Pour in the spinach sauce.
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19
Add in the peppers and toss till completely blended.
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20
Taste and add in salt and pepper if needed.
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21
Butter a 13- by 9-inch glass baking dish and cover the bottom with 1/3 of the pasta mix.
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22
Strew half the fontina cheese on top.
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23
Repeat with the remaining pasta and fontina cheese.
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24
Combine the Parmigiano and bread crumbs and sprinkle proportionately over top.
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25
Bake till the top is crusty and the sauce is bubbly, 10 to 15 min.
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26
This recipe yields 6 to 8 servings.
