1 lb rigatoni pasta (can substitute with other shapes, best if thick)
2 Tbsp olive oil
1 clove garlic, minced
1 lb sweet Italian sausage (remove casings, if using links)
3 cups fresh or frozen peas
1-1/2 cups whipping cream
1/4 cup butter
2 Tbsp grated Parmesan cheese
salt and black pepper to taste
crushed red pepper, for garnish
Instructions
Cook pasta according to package directions until
al dente. Drain.
Heat oil in a large skillet over medium heat. Add
garlic; saute about 30 seconds. Add sausage; cook
until browned, breaking up lumps with a wooden
spoon, about 5 minutes. Add peas; continue
cooking, stirring occasionally, about 5 minutes.
Increase heat to medium-high and slowly stir in
whipping cream and butter. Bring to a slight
boil, stirring constantly. Reduce heat to
medium-low and cook 5 minutes. Toss with
cooked pasta. Sprinkle with cheese, salt, and
black pepper. Garnish with red pepper.
NOTE- You can substitute the pasta shape,
vegetable and meat with whatever you have on hand.
Simple basic recipe.
Serving
Suggestions
Serve with croissants and green salad.
Originally Submitted
4/1/2018
4 Out of 5 from
2 reviews
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