Bravo Ristorante Italiano Rigatoni alla Buttera
Ingredients
- 6 ounces Italian sausage (take off skins and loosen until like ground meat)
- 20 ounces canned tomato sauce (chunky style preferred)
- 1/8 cup chicken broth
- 3 tablespoons peas (fresh, canned or frozen)
- 4 teaspoons heavy cream
- 1 pound rigatoni
- Salt and pepper to taste
- Grated Parmigiana cheese (optional)
Instructions
- 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). Drain and place in bowl, add sauce, salt and pepper and toss.
- Serve immediately. Grated Parmigiana cheese may be added at table, if desired.
Attribution
Maurizio Contartese, Bravo Ristorante Italiano - Sacramento Bee 1/22/03
