Rigatoni Alla Buttera

1. 1

   Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.

2. 2

   Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.

3. 3

   Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.

4. 4

   Serve with additional Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.