Rigatoni With Sausage And Peas
ready in: 30-60 minutes
recipe id: 71230
cook method: stovetop
1 box (16 ounce size) rigatoni
2 tablespoons extra virgin olive oil
1 medium white onion, diced
1 pound Italian sausage, crumbled
1/2 cup white wine
1/2 cup tomato paste
2 cups water
2 cups green peas
salt, to taste
freshly ground black pepper, to taste
1/2 cup heavy cream
1/2 cup Parmigiano cheese, grated
Heat oil in a large skillet over medium-high heat; add onion and saute onion for about 4 minutes. Stir in crumbled sausage and brown well, about 7 minutes. Deglaze with wine, evaporate well 2 minutes.
Add tomato paste, 2 cups of water, peas, salt and pepper and reduce until the sauce has thickened, about 17 minutes.
Cook pasta according to directions.
Add heavy cream to sauce mixture and simmer for 2 minutes.
Drain pasta and toss with the sauce. Stir in grated cheese before serving.
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