Rigatoni with Sausage and Peas

Name: Rigatoni with Sausage and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound rigatoni; 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 yellow onion, finely chopped; 1 tablespoon minced garlic; 1 pound hot Italian sausage, casings removed and roughly chopped; 3 tablespoons tomato paste; 28 oz can San Marzano crushed tomatoes; 1 1/2 cups frozen peas; 1/3 cup heavy cream; Freshly grated parmesan cheese, for topping; Red pepper flakes, for topping; Salt and pepper, to taste

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Creamy, delicious, and tomatoey rigatoni with sausage and peas! Top it off with fresh parmesan and red pepper flakes for a delicious dinner.

Overhead shot of rigatoni with sausage and peas in a bowl next to a fork

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!

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Tips for Making This Pasta
Common Questions About This Pasta
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Rigatoni with Sausage and Peas
Comments

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.

Bowl of rigatoni with sausage and peas with a fork

Common Questions About This Pasta

How long does this rigatoni stay fresh?

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.

Can you use a different type of pasta for this recipe?

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.

Does it matter what type of sausage you use in this recipe?

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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★★★★★ 5 from 1 reviews

Author: Leslie Jeon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Sauté
Cuisine: Italian

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Description

Creamy, delicious, and tomatoey rigatoni with sausage and peas! Top it off with fresh parmesan and red pepper flakes for a delicious dinner.

Ingredients

Scale

1 pound rigatoni
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 yellow onion, finely chopped
1 tablespoon minced garlic
1 pound hot Italian sausage, casings removed and roughly chopped
3 tablespoons tomato paste
28 oz can San Marzano crushed tomatoes
1 ½ cups frozen peas
⅓ cup heavy cream
Freshly grated parmesan cheese, for topping
Red pepper flakes, for topping
Salt and pepper, to taste

Instructions

Cook the pasta: Cook the rigatoni according to package directions in well-salted water. Drain pasta and set aside for later.
Cook the sausage: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, deep pot over medium-high heat. Add the onion and garlic until soft and browned, about 5-7 minutes. Then, add in the sausage and cook until browned all the way through.
Finish the sauce: Turn the heat down to medium and add in the tomato paste and crushed tomatoes, mixing well to incorporate. Use a wooden spoon to break down the tomatoes and create a sauce, then generously add salt and pepper to taste. Add in frozen peas and cook for about 3-5 minutes, or until the peas have cooked through. Finally, add in the heavy cream and remaining tablespoon of butter and mix well until fully heated up and incorporated. Taste the sauce and add salt and pepper as needed.
Assemble the pasta: Toss the sauce with the cooked pasta, then top with freshly grated parmesan cheese and red pepper flakes.

Notes

Recipe adapted from A Not-So-Secret Addiction.
Stored in an airtight container, the sauce should stay fresh for about 3-5 days in the fridge. Simply cook some fresh rigatoni when you want to enjoy the leftover sauce.