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.
I use a sweet onion instead of white and hot sausage. I also use red wine instead of white. I use frozen peas and no need to thaw them just throw them in the sauce while it cooks.
Feb 10, 2008
I just made this awesome pasta for my family tonight. We have had it several times at a great restaurant downtown Chicago and now I can make it at home just as good. An easy, outstanding recipe. Thanks