Rigatoni with Sausage, Peas, Tomatoes, and Cream

Rigatoni with Sausage, Peas, Tomatoes and Cream
Serves 4
  1. 1 cup Peas
  2. 2 T Unsalted Butter
  3. 1 T Extra Virgin Olive Oil
  4. 1/3 Cup finely minced Onions
  5. 1 link Mild Italian Sausage
  6. 3 oz. Pancetta
  7. 1/2 cup Dry White Wine
  8. 3 cups milled Italian Tomatoes
  9. 1/4 cup heavy cream
  10. 1 T Salt (or to taste)
  11. 1 lb. dried Rigatoni
  12. 1/2 cup Parmigiano-Reggiano
  1. Heat butter and oil together in a large skillet over medium heat. Add onion and stir until lightly golden and soft, about 6 minutes. Raise heat to high, add sausage and pancetta and cook, stirring and breaking up the sausage with a wooden spoon, until sausage has a golden brown color.
  2. Add wine and stir until almost all of it has evaporated. Add the tomato sauce and cream and season with salt. As soon as the sauce comes to a boil, reduce the heat to low and cook at the slowest of simmers, uncovered until it has a medium-thick consistency.
  3. Stir in peas, simmer for another minute or two, and turn off heat. Taste and adjust seasoning. (The sauce can be prepared several hours ahead. Reheat gently before using)
  4. Meanwhile, bring a large pot of water to a boil over high heat. Add salt and pasta and cook until pasta is tender but still firm to the bite.
  5. Drain the pasta and place in the skillet with the sauce. Add Parmigiano and mix over medium heat until the pasta and sauce are well combined. Taste, adjust the seasoning, and serve hot, with Parmigiano.
  6. Serves 4 to 6
  7. Adapted from “Biba’s Taste of Italy” by Biba Caggiano
Adapted from Biba's Taste of Italy
Adapted from Biba's Taste of Italy
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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