• 4servings
  • 25minutes
  • 681calories

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Ingredients Jump to Instructions ↓

  1. salt

  2. 1 pound rigatoni pasta

  3. 1 1/2 cups frozen green peas

  4. 1 tablespoon olive oil

  5. 1 1/2 cups milk

  6. 1 1/2 cups chicken broth

  7. 1 pound bulk sweet Italian sausage (or links with casings removed)

  8. 2 cloves garlic, minced

  9. 2 tablespoons butter

  10. 4 tablespoons all-purpose flour

  11. 1/4 cup grated Parmesan cheese, plus extra for topping

Instructions Jump to Ingredients ↑

  1. In a 7 qt pot bring 4 quarts water to a boil and add 1 tablespoon salt. Use package directions as a guide to cook pasta until al dente; the last minute of cooking, add peas; drain and return to pot. Toss with olive oil and cover.

  2. Meanwhile, heat milk and broth in a microwave-safe measuring cup until steamy. Heat a medium skillet over medium heat then add sausage; cook until it loses its raw color, about 5 minutes. Add garlic; continue to cook another minute. Use slotted spoon to transfer sausage to a plate. Add enough butter to sausage drippings to equal 2 tablespoons. Whisk in flour, then hot milk mixture into the hot drippings; simmer till a sauce consistency, about 2 minutes. Stir in cheese. Return sausage to sauce and mix into sauce. Add to drained pasta and toss. Serve, additional cheese passed separately.


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