Rigatoni Buttera Recipe

In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.

Once cooked, reserve 1 cup of pasta water, then drain the rigatoni and set aside.

Sauté the Sausage

In a large skillet, heat the olive oil over medium heat. Remove the casing from the Italian hot sausage and crumble it into the pan. Cook until browned and cooked through, about 5-7 minutes.

Add Garlic and Tomatoes

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then, add the crushed tomatoes, salt, black pepper, and dried oregano. Stir well to combine.

Incorporate Cream and Peas

Reduce the heat to low, then stir in the heavy cream and frozen sweet peas. Allow the sauce to simmer for about 5 minutes, stirring occasionally until the peas are heated through.

Mix in Fresh Basil

Stir in the chopped fresh basil and adjust seasoning as needed. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta evenly with the sauce, cooking for an additional 2-3 minutes until heated through.

Serve the rigatoni buttera hot, topped with dollops of fresh ricotta cheese and a generous sprinkle of grated Parmesan cheese.