This country-style rigatoni recipe is the perfect easy weeknight recipe. From-scratch tomato cream sauce is added to pasta, Italian sausage and peas for a hearty and filling dinner.
For my 35th birthday, all I wanted to do was get a big bowl of pasta. No crazy parties or big dinners; I just wanted to go to a local restaurant and eat noodles.
That’s not only completely doable, it is what I did. I am and will always be a pasta lover (see my pasta recipe collection!)
A restaurant a few blocks away recently changed directions and went from German fare to classic Italian food. I hadn’t gone yet so going for my birthday seemed like a great idea. I love a good neighborhood restaurant.
We walked over and were seated promptly. I devoured some bread and a little olive oil/parmesan cheese mixture while I perused the menu. I skipped everything and let my eyes go right to the pasta dishes.
How does a pasta lover choose a pasta dish? This is a question for the ages.
But choose I did and this country-style rigatoni recipe is inspired by the dish that I ate.
Country-Style Rigatoni with Italian Sausage and Peas
What makes a dish “country-style?” I think it is in the simplicity of the ingredients and the method of cooking. I also think country-style dishes have a heartiness that is both easy to love and to replicate.
If you don’t want to make the sauce for this recipe, buy a jar of sauce instead. Go for a vodka sauce or a creamy tomato sauce to get a similar taste.
Serve this recipe with garlic bread to complete the meal.
Did you make this recipe? Tag @thethirstyfeast on IG!
- 16 ounces rigatoni noodles
- 1 pound Italian sausage, uncased
- 1 cup frozen peas
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, chopped
- 29 ounce can tomato sauce
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- parmesan cheese
- Bring a large pot of water to boil. Add the rigatoni noodles and cook until al dente (about 13 minutes.)
- In a large skillet, cook the Italian sausage over medium heat until browned. Turn off the heat and add the frozen peas. Stir until the peas have been heated through.
- In a large pot, melt the butter over medium heat. When the butter is completely melted, add the garlic and onions. When the onions are translucent, add the tomato sauce, sugar, salt and black pepper. Stir well and cook until just before boiling. Turn off heat and add the heavy cream. Stir until mixed.
- Drain the rigatoni. Add the tomato cream sauce and the rigatoni to the skillet. Stir until well combined.
- Serve with basil and parmesan cheese.
You can substitute the homemade tomato cream sauce for jarred sauce if you are short on time.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 777Total Fat: 44gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 122mgSodium: 1247mgCarbohydrates: 0gFiber: 6gSugar: 12gProtein: 24g