The name really does say it all! Yummy Rigatoni uses tender rigatoni as the foundation for a flavor skyscraper that’s truly sky-high! Spicy, savory Italian sausage crumbles and red pepper flakes bring a delightful warmth to the rich tomato cream sauce. Bright peas and tangy, sharp cheese really help round out the Yummy Rigatoni… and make you say “yum” every time you dig into it! Go on, help yourself to more!
Ingredients
- 12 ounces rigatoni or large tube pasta
- 1 pound bulk Italian sausage
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups frozen peas
- 1/2 cup heavy whipping cream
- 1/2 cup goat cheese, crumbled, for topping, can substitute feta
- fresh basil, optional, to taste, thinly sliced, for topping
Directions
Step 1 –In a large pot of boiling salted water, cook the rigatoni to al dente, according to the package directions.
Step 2 –In a Dutch oven over medium heat, add the sausage and cook, while crumbling, until it is no longer pink, about 6-8 minutes.
Step 3 –Add the garlic and cook until fragrant, about 1 minute.
Step 4 –Drain the fat from the skillet.
Step 5 –Add the tomato paste and cook, while stirring, until the meat is coated, about 2-3 minutes.
Step 6 –Stir in the tomatoes, the dried basil, and the pepper flakes and bring the mixture to a boil.
Step 7 –Reduce the heat to low and let the mixture simmer, uncovered, while stirring occasionally, until thickened, about 10-15 minutes.
Step 8 –Drain the rigatoni and stir it into the sausage mixture.
Step 9 –Add the peas and the heavy cream to the pasta mixture and heat through.
Step 10 –Top the pasta mixture with the goat cheese and the fresh basil.
Step 11 –Serve.
