Rigatoni With Creamy Tomato Sauce - cooking recipe

Ingredients

1/4 lb mild Italian sausage
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
2 medium tomatoes, peeled seeded and chopped
1/2 cup canned tomato sauce
1/2 dry white wine
1/2 teaspoon salt
1/2 lb rigatoni pasta (about 2 1/2 cups) or 1/2 lb mostaccioli pasta (about 2 1/2 cups)
1/2 cup peas (fresh or frozen)
1/2 cup whipping cream
parmesan cheese, grated

Preparation

Remove casings from sausages and crumble meat.
in a deep, heavy frying pan and over medium low melt the butter.
Add sausage and onion and cook slowly, stirring until lightly browned.
Add in garlic, tomatoes, tomato sauce, wine and salt.
Increase heat to medium and bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Cook rigatoni in salted water according to directions, drain and keep warm.
Mix peas and cream into sausage sauce.
Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
Spoon over rigatoni and mix lightly.
Top with parmesan cheese.