Peasant Pasta

Total Time
30 mins
10 mins

Rachael Ray

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  • 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


  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.