Rigatoni alla Buttera
Ingredients
- 3 Garlic Cloves Crushed
- 1/2 Onion, Yellow or Vidalia Chopped
- ½ Bag 3oz Fresh Peas (or frozen)
- 1 Tbsp Caraluzzi’s Italian Seasoning
- 2 Tbsp Chicken Bouillon Granulated
- 1 Tbsp Sugar to taste
- ¼ tsp Red Pepper Flakes optional for spicy
- 1 Tbsp Caraluzzi’s EV Olive Oil
- 1 pkg Caraluzzi’s Imported Rigatoni Pasta
- 24 oz Jar Passata w/Basil (Tomato Puree)
- 1 lb Fresh Caraluzzi’s Sweet or Hot Loose Italian Sausage
- 1 Cup Heavy Cream
- Salt & ground black pepper to taste
- 3 Tbsp Parmesan cheese grated or shredded
- Fresh Basil leaves for garnish optional
Instructions
- Cook pasta in salted water following instructions to al dente. Drain & set aside but save 1 cup of pasta water.
- While pasta is cooking heat olive oil in a large pan over medium heat. Once hot, add onions and saute for 2 minutes. Then add sausage breaking it up as it cooks for another 2 minutes.
- Once sausage is almost cooked add garlic & optional red pepper flakes and cook another 2 minutes.
- Stir in the passata, peas, Italian seasoning, bouillon, salt & pepper and optional sugar. Simmer gently for 8 minutes, stirring occasionally.
- Stir in heavy cream & cheese and warm gently. Then add in pasta and stir to coat evenly. Add some of the pasta water to thin out the sauce. Taste and season with additional salt, pepper, and/or red pepper flakes to taste.
- Serve in a large or individual serving bowls and garnish with basil (or parsley) & more shredded cheese.
Notes
Serve with a loaf of warm bread. Try Caraluzzi’s Pane di Casa in our Bakery.