Rigatoni wtih Sausage, Peas, Tomatoes and Cream
This Rigatoni with Sausage, Peas, Tomatoes and Cream is easy enough for a weeknight, but special enough for a weekend.
Servings 6 servings
Calories
Ingredients
- 1 pound dried rigatoni
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ⅓ cup finely chopped yellow onion
- ¼ lb mild Italian sausage
- 2 to 3 ounces sliced bacon finely chopped
- ½ cup chicken stock
- 3 cups tomato sauce
- ¼ cup heavy cream
- 1 cup fresh peas or thawed frozen peas
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until drained. Return the pasta to the pot.1 pound dried rigatoni
- Meanwhile, 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.2 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, ⅓ cup finely chopped yellow onion
- 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.¼ lb mild Italian sausage, 2 to 3 ounces sliced bacon
- 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.½ cup chicken stock, 3 cups tomato sauce, ¼ cup heavy cream
- Add in the peas and cook an additional minute or two. Season with salt and pepper, if desired.1 cup fresh peas or thawed frozen peas
- 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.½ cup freshly grated Parmigiano-Reggiano
Notes
slightly adapted from Biba's Taste of Italy