Creamy, delicious, and tomatoey rigatoni with sausage and peas! Top it off with fresh parmesan and red pepper flakes for a delicious dinner.
Deep in the heart of the East Village in New York City, there's a magical little restaurant called Lavagna that has one of my favorite pasta dishes of all time.
Back when Kyle and I first got together almost six years ago, he was living in the East Village, and we couldn't resist popping into Lavagna at least once a month. And every single time, we would order their rigatoni with spicy sausage and peas.
After we moved to a different neighborhood in NYC, we decided to try recreating our favorite pasta at home, and it was the best decision ever. And now, I think our homemade version is even more delicious than the one from the restaurant.
I hope you're hungry because it's time to make some pasta!
Tips for Making This Pasta
Here are a few tips to get perfect pasta every time:
- Roughly chop up the sausage before cooking it. When making this recipe, I like to remove the casings from the sausage and roughly chop it before cooking it on the stove. This helps make sure the sausage cooks evenly!
- Once you've added all the ingredients, make sure to taste the sauce. After adding in the heavy cream and last knob of butter, I always taste the sauce to see if it needs more salt and pepper. Sometimes, I'll even add another splash of heavy cream if I'm feeling extra indulgent.
- Don't forget to add parmesan and red pepper flakes. Once the pasta has come together, make sure to top it off with freshly-grated parmesan and a healthy sprinkling of red pepper flakes for maximum flavor.
Common Questions About This Pasta
If you have any leftovers, I'd recommend storing the sauce with sausage and peas separately from the pasta. Then, you can cook some fresh rigatoni and top it with the sauce. By itself, the sauce should stay fresh for about 3-5 days in the fridge.
Absolutely! I prefer to use rigatoni because that's what the original recipe from Lavagna uses. That being said, this recipe would also be delicious with other types of pasta.
I prefer to use hot Italian sausage in this recipe because it's best suited for pasta dishes. If you'd like a slightly milder pasta, you can use sweet or mild Italian sausage instead.
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