Pasta with Peas and Sausage

Recipe View 10 mins Bring a large pot of lightly salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. (Estimated time: 10 minutes)

Recipe View 2 mins While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it. (Estimated time: 2 minutes)

Recipe View 8 mins Add the sweet Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. (Estimated time: 8 minutes)

Recipe View 5 mins Add the frozen green peas to the skillet with the sausage and cook for about 5 minutes, stirring occasionally, until heated through. (Estimated time: 5 minutes)

Recipe View 5 mins Reduce the heat to low. Slowly pour in the heavy cream and stir in the butter. Bring the sauce to a gentle simmer, stirring constantly, until the butter is melted and the sauce has slightly thickened. (Estimated time: 5 minutes)

Recipe View 3 mins Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to adjust the consistency of the sauce. Stir in the grated Parmesan cheese. (Estimated time: 3 minutes)

Recipe View Serve immediately, garnished with additional Parmesan cheese, if desired.