Taste of Home
Rigatoni with Sausage & Peas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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12 ounces uncooked rigatoni or large tube pasta
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1 pound bulk Italian sausage
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4 garlic cloves, minced
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1/4 cup tomato paste
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1 can (28 ounces) crushed tomatoes
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1/2 teaspoon dried basil
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1/4 to 1/2 teaspoon crushed red pepper flakes
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1-1/2 cups frozen peas
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1/2 cup heavy whipping cream
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1/2 cup crumbled goat or feta cheese
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Thinly sliced fresh basil, optional
Directions
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1.
Cook rigatoni according to package directions.
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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.
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3.
Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese, and fresh basil if desired.
Nutrition Facts
1-2/3 cups: 563 calories, 28g fat (12g saturated fat), 75mg cholesterol, 802mg sodium, 60g carbohydrate (11g sugars, 7g fiber), 23g protein.
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