Rigatoni with Creamy Tomato Sauce and Peas
Ingredients
1/4 lb Italian sausage, sweet or hot | ||
1/2 lb rigatoni | ||
2 tbs butter | ||
olive oil | ||
1 small onion, minced | ||
2 cloves garlic, minced or pressed | ||
3 ripe roma tomatoes, peeled, seeded and diced | ||
1/2 cup tomato sauce | ||
1/2 cup white wine | ||
kosher salt and black pepper to taste | ||
2 tsp oregano | ||
1/2 cup frozen peas | ||
1/2 cup whipping cream | ||
Freshly grated Parmesan cheese |
Directions:
- Cook rigatoni according to package directions, and set aside.
- In a large frying pan add some olive oil and the butter and using medium heat add the onions and garlic and saute for 2-3 minutes.
- Remove the casings from the sausage and crumble into the pan and cook until sausage is browned and cooked almost cooked through.
- Add wine, tomatoes, tomato sauce, salt, pepper and oregano. Reduce heat and simmer until sauce has reduced by about 1/3.
- Mix cream and peas into sauce and simmer for another 3-4 minutes.
- Spoon over rigatoni and garnish with grated Parmesan.
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