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Rigatoni with Sausage, Peas, Tomatoes and Cream in a dish

Rigatoni wtih Sausage, Peas, Tomatoes and Cream

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian


This Rigatoni with Sausage, Peas, Tomatoes and Cream is easy enough for a weeknight, but special enough for a weekend.



  • 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 bacon, finely chopped
  • 1/2 cup chicken stock
  • 3 cups tomato sauce
  • 1/4 cup heavy cream
  • 1 cup fresh peas or thawed frozen peas
  • 1 pound dried rigatoni
  • 1/2 cup freshly grated Parmigiano-Reggiano


  1. 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.
  2. 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.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until drained. Return the pasta to the pot.
  4. 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.

Recipe Notes:

slightly adapted from Biba’s Taste of Italy

Keywords: rigatoni with sausage