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Rigatoni with Sausage & Peas Recipe
Rigatoni with Sausage & Peas Recipe photo by Taste of Home
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Rigatoni with Sausage & Peas Recipe

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4.5 7 7
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With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 12 ounces uncooked rigatoni or large tube pasta
  • 1 pound bulk Italian sausage
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1-1/2 cups frozen peas
  • 1/2 cup heavy whipping cream
  • 1/2 cup crumbled goat or feta cheese
  • Thinly sliced fresh basil, optional

Directions

  1. Cook rigatoni according to package directions.
  2. Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally.
  3. Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil. Yield: 6 servings.
Originally published as Rigatoni with Sausage & Peas in Simple & Delicious August/September 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Rigatoni with Sausage & Peas

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hkarow9713 244930
Reviewed Mar. 5, 2016

"My son doesn't usually like having tomatoes in a dosh, but he gobbled this up! It did seem a little dry, but maybe I cooked the sauce too long."

MY REVIEW
chris_giles18 235408
Reviewed Oct. 22, 2015

"We thought this was good, but nothing special. It's a good weeknight meal because it is quick to throw together. Not sure if I will make again."

MY REVIEW
jjweiss 232935
Reviewed Sep. 15, 2015

"really good! I used smoked gouda instead of feta. Kids loved it"

MY REVIEW
EdnaLN 232921
Reviewed Sep. 15, 2015

"Outstanding flavor! The cream base was the perfect foundation for this recipe. I will definitely make this again!"

MY REVIEW
charrowmom@hotmail.com 213559
Reviewed Aug. 8, 2014

"OMG I made this recipe last night. I used hot Italian sausage and extra frozen peas. I love Feta cheese and fresh basil so I used extra also. Will definitely make this again. A keeper for me."

MY REVIEW
KristiJo 199230
Reviewed Aug. 7, 2014

"My whole family loved loved loved this recipe! It wasn't too spicy at all, and I've decided to make it a couple time a month. Because a couple of us have celiac, we make it with gluten free pasta without any issues at all. This one is definitely a keeper!"

MY REVIEW
LostTime 190392
Reviewed Jul. 13, 2014

"This was good. Easy to make. I will make it again. However, I did not use Johnsonville Mild Ground Italian Sausage. I prefer buying sausage from a butcher (not a grocery store). I used 3 mild Italian sausages. I just took the meat out of the casings before cooking. I used the entire 6 ounce can of tomato paste. Next time I will use the entire container of whipping cream and perhaps will adjust the basil too. 12 ounce bag of rigatoni? It is a 16 ounce bag so the additional 4 ounces went in. Oh, I also added some mushroom and onion that I had leftover from the day before. Even with these changes it was still good, my guess is that if you followed it exactly it would still be yummy. I like this recipe because it is quick and it makes plenty for freezing for other meals. By the way, I did not add the cheese to the frozen dishes. I will add after reheating."

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