Bravo Ristorante Italiano Rigatoni Alla Buttera - cooking recipe

Ingredients

6 ounces Italian sausage (take off skins and loosen until like ground meat)
20 ounces tomato sauce (like Barilla Tomato and Basil sauce)
1/8 cup chicken broth
3 tablespoons peas (fresh, canned or frozen)
4 teaspoons heavy cream
1/2 lb rigatoni pasta
salt and pepper
grated parmigiano (optional)

Preparation

Cook sausage in a large frying pan, until well browned. Drain fat.
Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
Add peas and cream and cook for 1 1/2 minutes more.
Fill a large saucepan 2/3 full with salted water. Bring to a boil.
Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
Place a single serving of pasta on a plate, and top with as much sauce as you like!
Serve immediately.
Grated Parmigiano cheese may be added at table, if desired.