Bravo Ristorante Italiano Rigatoni Alla Buttera

"This is a quick and easy weekday meal, and a tricky way to sneak peas into a kids diet! To spice this up bit, try using a tomato sauce like Barilla's Tomato and Basil and hot italian sausage. If you like pink sauce, you can also add more cream. Overall, this is a tasty, easy dish!"
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook sausage in a large frying pan, until well browned. Drain fat.
  • Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
  • Add peas and cream and cook for 1 1/2 minutes more.
  • Fill a large saucepan 2/3 full with salted water. Bring to a boil.
  • Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
  • Place a single serving of pasta on a plate, and top with as much sauce as you like!
  • Serve immediately.
  • Grated Parmigiano cheese may be added at table, if desired.

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Reviews

  1. My boys (and I) loved this simple recipe. I used my own tomato sauce and this made a quick and easy supper. I added a little extra cream and served it over some tri-color noodles. Made for 1-2-3 Wonders.
     
  2. I love how quick and simple this is to make on a busy night not to mention how delicious. I used hot Italian sausage which gave it a nice little bite. My family enjoyed this one a lot. Thanks for sharing!
     
  3. We thoroughly enjoyed this dish. It's quick and easy and we loved the combination of flavors. I used hot Italian sausage and it complimented the sauce very nicely. Great comfort food and I can't wait to make it again. Thanks so much for sharing it, Cooks4_6. It's a keeper!
     
  4. Made this for dinner the other night and thought it was too salty and pretty boring. I added alot of parmesan to kick it up a little, but it was pretty blah.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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