Categories: Main Dish, Pasta, Pork, Rachael Ray

Ingredients

• 1 lb sweet Italian sausage
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup frozen peas
• 1/2 cup heavy cream (or half-and-half)
• 1/2 lb penne rigate, cooked until al dente

Directions

1. In a large pot, brown/crumble sausage; drain sausage in colander.

2. Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.

3. Bring to a bubble and cook for 5 minutes.

4. Add peas; cook 1minute; stir in cream, to blush the color of the sauce.

5. Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.

6. Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.

7. Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

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