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Ingredients
- 12 oz spaghetti
1 tablespoon olive oil- 12 oz sweet Italian turkey sausage remove casings if present
- 5 oz baby kale
- 2 tablespoons chopped fresh sage plus small leaves to garnish
¾ teaspoon kosher salt- 32 oz vodka sauce
2 large eggs- 7 oz shredded fontina about 1 3/4 cups, divided
- cooking spray for the pan
- ⅓ cup whole-milk ricotta
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 400°F with a rack about 6 inches from the top. Coat a 9-inch springform or cake pan with cooking spray; the pan must also be safe for the final broiling step. Cook the spaghetti to al dente according to its package directions and drain.
- Warm the oil in a large skillet over medium-high heat. Break up the turkey sausage as it cooks for about 4 minutes, or until browned and cooked through to 165°F. Stir in the kale, chopped sage and salt for about 1 minute, until the greens start to wilt. Add the vodka sauce and simmer over medium-high heat for about 5 minutes, stirring occasionally.
- Beat the eggs in a large heatproof bowl. Slowly whisk in 1/2 cup of the hot sauce mixture to temper them. Add the rest of the sauce mixture, the spaghetti and 1 cup fontina. Toss gently until coated, then transfer to the prepared pan.
- Spoon the ricotta over the top and scatter on the remaining 3/4 cup fontina. Bake for about 20 minutes, until melted and beginning to brown at the edges and the center reaches 165°F. Switch to broil and brown the top for about 4–5 minutes, watching closely.
- Rest for 15 minutes before cutting. Finish with the small sage leaves.
Notes
Use a pan specifically rated for broiling; many nonstick pans are not.
The 15-minute rest helps the pie hold its shape when sliced.
