RIGATONI WITH SAUSAGE & PEAS

Rigatoni with Sausage & Peas image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Previous Next

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

Steps:

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 : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.