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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • Cook rigatoni according to package directions.
  • Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally.
  • Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts
1-2/3 cups: 563 calories, 28g fat (12g saturated fat), 75mg cholesterol, 802mg sodium, 60g carbohydrate (11g sugars, 7g fiber), 23g protein.

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Average Rating:
  • Jennifer
    Mar 15, 2020

    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!

  • KathyDiNi
    Jul 12, 2019

    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!

  • hkarow9713
    Mar 5, 2016

    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.

  • chris_giles18
    Oct 22, 2015

    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.

  • jjweiss
    Sep 15, 2015

    really good! I used smoked gouda instead of feta. Kids loved it

  • EdnaLN
    Sep 15, 2015

    Outstanding flavor! The cream base was the perfect foundation for this recipe. I will definitely make this again!

  • charrowmom
    Aug 8, 2014

    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.

  • KristiJo
    Aug 7, 2014

    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!

  • LostTime
    Jul 13, 2014

    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.