Total Time
40mins
Prep 30 mins
Cook 10 mins

Rachael Ray

Ingredients Nutrition

  • 1 lb sweet Italian sausage
  • 1 (28 ounce) can crushed tomatoes
  • 12 cup frozen peas
  • 12 cup heavy cream (or half-and-half)
  • 12 lb penne rigate, cooked until al dente

Directions

  1. In a large pot, brown/crumble sausage; drain sausage in colander.
  2. Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
  3. Bring to a bubble and cook for 5 minutes.
  4. Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
  5. Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
  6. Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
  7. Top with the remaining sauce and serve with grated cheese, crusty bread and wine.
Most Helpful

5 5

Ahhh, a 5 ingredient masterpiece (with no garlic or onion mincing) after a full day of Christmas shopping! This was soooo good! We loved every bite...I had no penne, so I used farfalle. We found liberal amounts of fresh cracked pepper and Italian flat-leaf parsley on top of this worked out great. Bravo, and we will most certainly turn to this winning recipe again. Thanks!