Bravo Ristorante Italiano Rigatoni Alla Buttera

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 ounces italian sausage (take off skins and loosen until like ground meat)
• 20 ounces tomato sauce (like barilla tomato and basil sauce)
• 1/8 cup chicken broth
• 3 tablespoons peas (fresh, canned or frozen)
• 4 teaspoons heavy cream
• 1/2 lb rigatoni pasta
• salt and pepper
• grated parmigiano (optional)

Recipe

• 1 cook sausage in a large frying pan, until well browned. drain fat.
• 2 pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
• 3 add peas and cream and cook for 1 1/2 minutes more.
• 4 fill a large saucepan 2/3 full with salted water. bring to a boil.
• 5 add rigatoni. bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
• 6 place a single serving of pasta on a plate, and top with as much sauce as you like!
• 7 serve immediately.
• 8 grated parmigiano cheese may be added at table, if desired.