Rigatoni Pitti

Ingredients

1 lb. rigatoni pasta

4 ounces fresh peas

2 tablespoons olive oil

8 ounces fresh turkey sausage (cut into 1/2" pieces)

1 14.5 ounce can crushed tomatoes

1 teaspoon salt

3/4 cup heavy cream

Freshly grated Parmesan cheese

Directions

In a large pasta pot, bring water to a boil (start on the sauce while the water is boiling so everything is ready at the same time) and cook rigatoni until al dente (do not overcook), then drain.

In a separate smaller pot, bring water to a boil and cook peas for 2-4 minutes depending on size until tender, then drain.

In a pan big enough to hold all the prepared pasta, heat the 2 tablespoons of olive oil on medium heat. Add the turkey sausage and fry for a few minutes until lightly browned on both sides. Remove sausage from the pan and put aside. Add the crushed tomatoes and salt to the pan (do not remove the oil), and simmer for a few minutes. Lower heat to low, add cream and stir allowing sauce to heat up for a few minutes (do not let sauce boil or it may curdle).

Add the sausage back to the pan, then add peas and rigatoni. Toss to mix.

Top each plate of pasta with Parmesan cheese and serve immediately.

Nutrition

• Serving Size: 4 g