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Ingredients
1 Pound rigatoni pasta
2 Tablespoons olive oil
1 Clove garlic, minced
1 Pound sweet Italian sausage, casings removed
12 Ounces frozen green peas
1 1/2 Cups heavy cream
4 Tablespoons butter
2 Tablespoons grated Parmesan cheese
Instructions
Bring a large pot of lightly salted water to a boil.�Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet heat oil and saut� garlic over medium�heat. Brown sausage in skillet. Once brown add frozen peas�and simmer for 5 minutes. Slowly add heavy cream and�butter to skillet; bring to a slight boil. Add more cream if�necessary. Cook for 5 minutes. Toss with cooked pasta and top�with Parmesan cheese.