Skip to main content
Country Style Rigatoni

Country Style Rigatoni

Cook time 25 minutes
Ready in 25 minutes
Makes 6 servings


  • 16 ounces rigatoni noodles
  • 1 pound Italian sausage, uncased
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 29 ounce can tomato sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • Optional garnishes: basil and parmesan cheese


1. Bring a large pot of water to boil. Add the rigatoni noodles and cook until al dente (about 13 minutes.)
2. In a large skillet, cook the Italian sausage over medium heat until browned. Turn off the heat and add the frozen peas. Stir until the peas have been heated through.
3. In a large pot, melt the butter over medium heat. When the butter is completely melted, add the garlic and onions. When the onions are translucent, add the tomato sauce, sugar, salt and black pepper. Stir well and cook until just before boiling. Turn off heat and add the heavy cream. Stir until mixed.
4. Drain the rigatoni. Add the tomato cream sauce and the rigatoni to the skillet. Stir until well combined.
5. Serve with basil and parmesan cheese.


You can substitute the homemade tomato cream sauce for jarred sauce if you are short on time.
Recipe by Jenny Bullistron of