Rigatoni with Creamy Tomato Sauce and Peas


  • 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


  • 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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