Categories: Main Dish, Pasta, Pork, Rachael Ray
Ingredients
- 1 lb sweet Italian sausage
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup frozen peas
- 1/2 cup heavy cream (or half-and-half)
- 1/2 lb penne rigate, cooked until al dente
Directions
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In a large pot, brown/crumble sausage; drain sausage in colander.
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Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
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Bring to a bubble and cook for 5 minutes.
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Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
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Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
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Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
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Top with the remaining sauce and serve with grated cheese, crusty bread and wine.