Rigatoni Recipe

Heat a pan on a notch below high until it starts to smoke.

Add a little blend oil to the pan.

Add the Italian sausage to the pan; do not cook it all the way at this step.

Once the sausage is browning, add 2 ounces of white wine and 6 ounces of heavy cream to the pan.

Let the mixture simmer until it thickens.

Add 10 ounces of tomato basil sauce, crushed red pepper flakes, and 4 ounces of chopped roma tomatoes to the pan.

Mix the ingredients and bring to a boil, then let it simmer for 5-10 minutes.

Add thinly sliced basil and the cooked rigatoni pasta to the sauce, mixing well.

Add peas to the dish, being careful not to add them too early to avoid discoloration.

Plate the pasta and sprinkle goat cheese in the middle and grated Parmesan cheese around.

Equipment Needed

Spice Level: