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Rigatoni with Turkey Sausage and Tomato-Cream Sauce
This comforting pasta dish is our re-creation of a favorite from Bar Pitti in New York City. Italian sausage made with turkey or chicken is best, as its leaner, milder flavor is a better match than pork-based sausage for the creamy tomato sauce and sweet peas. There’s no need to thaw the peas before use; they have plenty of time to defrost in the pot. We drain the pasta when it’s slightly underdone—just shy of al dente—and finish cooking it directly in the sauce so the noodles soak up the flavors.
pound rigatoni OR ziti
Kosher salt and ground black pepper