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• 1 pound rigatoni pasta
• 2 tablespoons butter
• 1 pound bulk mild Italian sausage
• 10-12 ounces frozen peas
• 1 container of La Bella Romana Supreme Sauce (32oz)
• 1/2 to 1 cup reserved pasta water
1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until just under al dente (about 1-2 minutes less than recommended). Before draining, reserve 1 to 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
2. Brown the sausage and add peas: While the pasta is cooking, heat butter in a large sauté pan over medium-high heat. Add the sausage and break it up with a spoon. Cook until the sausage is about halfway done and add frozen peas.
3. Add the Sauce: Once the sausage is about 90% done, reduce the heat to medium-low and add Supreme Sauce.
4. Combine with Pasta: Add the al dente rigatoni directly to the sauce. Stir well to coat the pasta. Add 1/2 cup of the reserved pasta water, stirring constantly, until the sauce coats the pasta evenly and reaches your desired consistency. If the sauce seems too thick, add more pasta water a little at a time until it's just right.
5. Enjoy: Serve immediately and enjoy!
Tips & Variations:
• Spice Level: Add red pepper flakes to your dish for a little spice.
• Vegetarian Option: Omit the sausage and consider adding sautéed mushrooms or bell peppers for extra flavor and texture.
• Other Pasta Shapes: While rigatoni is excellent for holding the sauce, you can also use penne, ziti, or other similar tubular pasta shapes.
• Fresh Herbs: Fresh basil or parsley adds a bright, fresh finish. Don't skip it if you have it!
• Cheese: Our homemade supreme sauce is made using real parmesan cheese, but you can always add more or pecorino romano!