1 lb Italian Turkey Sausage (hot/spicy preferred), casings removed
1 tsp olive oil
1 Medium red onion, finely chopped
2 tsp Italian seasoning
3/4 tsp crushed red pepper flakes
1 tsp minced fresh garlic
28-oz diced tomatoes with Italian seasonings, undrained
1/2 tsp each coarse salt and freshly ground black pepper
1/2 c heavy cream
1 lb rigatoni, cooked according to package directions and drained
6 oz Fontina cheese (4-oz cut into 1/4-inch cubes and 2-oz grated)
1/2 c 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 1 teaspoon olive 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.