Country Style Rigatoni

This country style rigatoni recipe is the perfect easy weeknight recipe. From-scratch tomato cream sauce is added to rigatoni noodles, Italian sausage and peas for a hearty and filling dinner.

Course Dinner | Lunch

Cuisine Italian

Cook Time 25

Total Time 25

Servings

Calories 780kcal

Author Jenny Bullistron

Equipment

Ingredients

16 ounces rigatoni noodles
1 pound Italian sausage uncased
1 cup peas frozen
2 tbsps butter
2 cloves garlic minced
1 small onion chopped
29 ounces tomato sauce
1 tbsp sugar
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup heavy cream

Optional Garnishes

basil
parmesan cheese

US Customary - Metric

Instructions

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.

Notes

You can substitute the homemade tomato cream sauce for jarred sauce if you are short on time.

Nutrition