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Mezzi Rigatoni with Sausage and Peas in a creamy tomato sauce finished with Parmigiano Reggiano
matthewcutolo

Mezzi Rigatoni with Sausage and Peas

Mezzi rigatoni tossed with Italian sausage, sweet peas, tomato sauce, cream, and Parmigiano Reggiano.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb mezzi rigatoni
  • 1 lb Italian sausage casing removed
  • 3 cloves garlic minced
  • ⅓ cup dry white wine
  • 20 oz passata di pomodoro
  • 1 cup peas fresh or frozen
  • 1/2 cup heavy cream
  • Parmigiano Reggiano grated, q.b.
  • Salt & pepper q.b.
  • Olive oil q.b.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
  3. Add the garlic and cook for about 30 seconds until fragrant.
  4. Pour in the white wine and allow it to simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the passata di pomodoro. Season lightly with salt and black pepper. Reduce the heat and let the sauce simmer gently while the pasta cooks.
  6. Cook the mezzi rigatoni until just shy of al dente. Reserve some pasta water before draining.
  7. Add the peas to the sauce and simmer for 3–5 minutes, until heated through and tender. Stir in the heavy cream and cook for another 1–2 minutes, until the sauce is creamy and well combined.
  8. Add the drained pasta directly to the sauce along with a splash of reserved pasta water. Toss until the pasta is fully coated.
  9. Remove from the heat and stir in a generous handful of grated Parmigiano Reggiano.