Rigatoni with Sausage & Peas
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Ingredients
- 12 ounces uncooked rigatoni or large tube pasta
- 1 pound bulk Italian sausage
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1-1/2 cups frozen peas
- 1/2 cup heavy whipping cream
- 1/2 cup crumbled goat or feta cheese
- Thinly sliced fresh basil, optional
Reviews
This was delicious. I used goat cheese as oppose to the feta. It was so creamy, flavorful and comforting. It’s a dish I will make again and again!
My family loved it. I pureed the tomatoes, used mild and spicy sausage and less of the feta. Also added parm. It was so good!
My son doesn't usually like having tomatoes in a dosh, but he gobbled this up! It did seem a little dry, but maybe I cooked the sauce too long.
We thought this was good, but nothing special. It's a good weeknight meal because it is quick to throw together. Not sure if I will make again.
really good! I used smoked gouda instead of feta. Kids loved it
Outstanding flavor! The cream base was the perfect foundation for this recipe. I will definitely make this again!
OMG I made this recipe last night. I used hot Italian sausage and extra frozen peas. I love Feta cheese and fresh basil so I used extra also. Will definitely make this again. A keeper for me.
My whole family loved loved loved this recipe! It wasn't too spicy at all, and I've decided to make it a couple time a month. Because a couple of us have celiac, we make it with gluten free pasta without any issues at all. This one is definitely a keeper!
This was good. Easy to make. I will make it again. However, I did not use Johnsonville Mild Ground Italian Sausage. I prefer buying sausage from a butcher (not a grocery store). I used 3 mild Italian sausages. I just took the meat out of the casings before cooking. I used the entire 6 ounce can of tomato paste. Next time I will use the entire container of whipping cream and perhaps will adjust the basil too. 12 ounce bag of rigatoni? It is a 16 ounce bag so the additional 4 ounces went in. Oh, I also added some mushroom and onion that I had leftover from the day before. Even with these changes it was still good, my guess is that if you followed it exactly it would still be yummy. I like this recipe because it is quick and it makes plenty for freezing for other meals. By the way, I did not add the cheese to the frozen dishes. I will add after reheating.