Rigatoni with Sausage, Mushrooms, and Peas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • Olive Oil
  • 1 pound mild Italian sausage, casings removed
  • 8 ounces mushrooms, sliced
  • kosher salt
  • pepper
  • 1 cup frozen peas, slightly thawed
  • 24 ounces marinara sauce, store bought or homemade
  • 1 pound rigatoni pasta
  • Grated parmesan cheese, optional topping
  • Chopped Italian flat leaf parsley, optional topping
Instructions
  1. Cook pasta according to package directions. Set aside.
  2. Meanwhile, heat 2 tablespoons olive oil in pan over medium heat.
  3. Add sausage and cook until golden brown. Break up lumps with wooden spoon.
  4. Remove sausage from pan.
  5. Add 2 tablespoons olive oil to pan over medium high heat.
  6. Add mushrooms, season lightly with salt and pepper. Sauté until mushrooms release their liquid and evaporates, about 5 minutes.
  7. Add peas, cook 3 minutes.
  8. Return sausage to pan.
  9. Add marinara sauce and combine.
  10. Bring to a boil and lower immediately to low simmer.
  11. Simmer for 15 minutes.
  12. Add sauce to pasta and combine.
  13. Optional for serving: top with freshly grated parmesan cheese and/or Italian flat leaf parsley.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/rigatoni-sausage-mushrooms-peas/