Rigatoni wtih Sausage, Peas, Tomatoes and Cream
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Rigatoni wtih Sausage, Peas, Tomatoes and Cream
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This Rigatoni with Sausage, Peas, Tomatoes and Cream is easy enough for a weeknight, but special enough for a weekend.
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Ingredients
- 2 tablespoons butter unsalted
- 1 tablespoon extra virgin olive oil
- ⅓ cup yellow onion finely chopped
- 1/4 lb Italian sausage mild
- 2 to 3 ounces Bacon finely chopped, sliced
- ½ cup chicken stock
- 3 cups tomato sauce
- ¼ cup heavy cream
- 1 cup pea fresh or thawed frozen
- 1 pound rigatoni pasta dried
- ½ cup Parmigiano-Reggiano cheese freshly grated
Instructions
- In a large skillet over medium-low heat, heat the butter and olive oil. Add the onion and cook until soft and golden, 5-6 minutes. Raise the heat to high and add in the sausage and bacon. Cook, breaking up the sausage with a wooden spoon, until cooked through and browned, 3-4 minutes.
- Add the chicken stock to the skillet and cook until most of it has evaporated. Stir in the tomato sauce and heavy cream. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 15 minutes. Add in the peas and cook an additional minute or two. Season with salt and pepper, if desired.
- Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until drained. Return the pasta to the pot.
- When the sauce is done, pour it over the cooked pasta and stir to coat the pasta. Stir in a handful of the Parmigiano-Reggiano and stir to coat. Serve the pasta with the remaining Parmigiano-Reggiano.
Notes
- slightly adapted from Biba's Taste of Italy
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