 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Rachael Ray Ingredients:
1 lb sweet italian sausage |
1 (28 ounce) can crushed tomatoes |
1/2 cup frozen peas |
1/2 cup heavy cream (or half-and-half) |
1/2 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.
|
|