Creamy, delicious, and tomatoey rigatoni with sausage and peas! Top it off with fresh parmesan and red pepper flakes for a delicious dinner.
- 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
- 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.
- 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.
Keywords: rigatoni with sausage, date night rigatoni, lavagna rigatoni