Rigatoni with Peas and Sausage

Secondo - Main Course



  • Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside. 
  • Put a large sauté pan over a medium flame and heat the oil. Add the onion and sauté for 1-2 minutes. Add the sausage and sauté while breaking it up with a wooden spoon. Cook until all the sausage is browned, about 7-8 minutes.
  • Add a jar of Botticelli Alla Vodka Sauce and the peas and cook for about 5-7 minutes. As soon as the pan returns to a boil add the al dente pasta
  • Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.


Courtesy of Cooking with Nonna

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