Rigatoni with Sausage & Peas

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Oct. 02, 2022
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
Rigatoni with Sausage & Peas Recipe photo by Taste of Home


  • 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


  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 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.