Rigatoni with Sausage, Peas, Tomatoes and Cream

Rigatoni with Sausage, Peas, Tomatoes and Cream
Rigatoni with Sausage, Peas, Tomatoes and Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup fresh peas or thawed frozen peas

  • salt

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon extra virgin olive oil

  • 1/3

    cup finely chopped yellow onion

  • 1

    link (about 1/4 lb.) mild Italian sausage

  • 2 to 3

    ounces sliced pancetta, finely minced

  • 1/2

    cup dry white wine

  • 3

    cups tomato sauce

  • 1/4

    cup heavy cream

  • 1

    tablespoon coarse salt

  • 1

    pound dried rigatoni

  • 1/2

    cup freshly grated Parmigiano-Reggiano

Directions

If using fresh peas, drop them into a small saucepan of boiling salted water and cook until tender but still a bit firm. Drain and set aside. To make the sauce, heat the butter and oil together in a large skillet over medium heat. Add the onion and stir until lightly golden and soft, about 6 minutes. Raise the heat to high, add the sausage and pancetta, and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage has a golden brown color, 3 to 4 minutes. Add the 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, 13 to 15 minutes. Stir in the peas, simmer for another minute or two, and turn off the heat. Taste and adjust the seasoning. (The sauce can be prepared several hours ahead. Reheat gently before using.) Meanwhile, bring a large pot of water to a boil over high heat. Add the coarse salt and pasta and cook until the pasta is tender but still firm to the bite. Drain the pasta and place in the skillet with the sauce. Add a small handful of the Parmigiano and mix over medium heat until the pasta and sauce are well combined. Taste, adjust the seasoning, and serve hot, with the remaining Parmigiano.

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