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

Rigatoni with Sausage & Peas Recipe

Publisher Photo
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 Johnsonville® Mild Ground 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
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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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