Bravo Ristorante Italiano Rigatoni Alla Buttera
photo by mary winecoff
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 170.09 g Italian sausage (take off skins and loosen until like ground meat)
- 566.99 g tomato sauce (like Barilla Tomato and Basil sauce)
- 29.57 ml chicken broth
- 44.37 ml peas (fresh, canned or frozen)
- 19.71 ml heavy cream
- 226.79 g rigatoni pasta
- salt and pepper
- grated parmigiano (optional)
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
RECIPE SUBMITTED BY
Cook4_6
United States
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.