Rigatoni With Sausage & Peas

1. 1

   Cook rigatoni according to package directions.

2. 2

   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.

3. 3

   Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.