Rigatoni Alla Buttera - cooking recipe

Ingredients

1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1 (28 oz.) can crushed tomatoes
1/4 c. heavy cream
1 lb. dried rigatoni
1/4 lb. frozen peas, thawed
1/4 lb. grated Parmesan cheese

Preparation

Peel casings off sausage; cook in skillet over medium heat. When cooked, drain and crumble into small pieces.
Add tomatoes to skillet with sausage; mix well.
Add cream; cook over medium heat until sauce thickens.