Total Time
20mins
Prep 5 mins
Cook 15 mins

My version of Rachael Ray's recipe.

Ingredients Nutrition

Directions

  1. Heat a large, deep skillet over medium high heat.
  2. Add the extra-virgin olive oil and then the sausage meat.
  3. Crumble the meat as it browns.
  4. Add the chopped garlic to the pan.
  5. When all of the meat has browned evenly, deglaze the pan drippings with the chicken broth.
  6. Stir in the crushed tomatoes and bring the sauce to the bubble, then reduce the heat to a simmer.
  7. Stir in the cream.
  8. Season with salt and pepper.
  9. Stir in the peas and basil to combine.
  10. Toss the hot, drained pasta in the pan with the sauce, then transfer to a serving bowl.
  11. Serve sprinkled with parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a