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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.
4 to 6
Servings
35 minutes
Ingredients
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1
pound rigatoni OR ziti
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook until just shy of al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot.
Pardon the interruption
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November 20, 2023
Excellent
Very easy and very good! This was a great way to use that extra heavy cream in the fridge from another recipe (expensive!) rather than let it go to waste. When you make that first 3-hour dish with cream, you’ll have some extra cream ready a few days later for this easy one!
November 6, 2023
Plant-based
Really satisfying weeknight dinner, loved by all. Worked great with Impossible Italian sausage links - use two or three out of a four-pack.
October 20, 2023
Great weeknight meal
Very satisfying for a weeknight meal. I had leftover mosticolli so I used some slurry in place of the pasta water. This recipe is very versatile. I want to try it using more vegetables and fresh herbs.
October 7, 2023
Nice recipe
Family loved the recipe and it was pretty easy
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