Total Time: 30 Minutes

Ingredients:

Yield: 6 Servings

• • 12 oz uncooked rigatoni or large tube pasta
  • 1 lb bulk Italian sausage
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 can (28oz) crushed tomatoes
  • 1/2 tsp dried basil
  • 1/4 to 1/3 tsp crushed red pepper flakes
  • 1 1/2 cups frozen peas
  • 1/2 cup heaving whipping cream
  • 1/2 cup crumbled goat or feta cheese
  • Thinly sliced basil, optional

Directions:

1. 1. Cook rigatoni according to package directions.
   2. Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil, and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until sauce is thickened, stirring occasionally.
   3. Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese, and if desired, fresh basil.