This signature dish of Bar Pitti is a longstanding personal favorite of mine, along with the arugula salad, a side of crispy mushrooms and a glass of chianti, makes for the perfect lunch. I set out to recreate this recipe, with Monte's of course. My rendition below.
1 Jar Monte’s Tomato Sauce
1 Cup of Heavy Cream
1 Lb of Turkey Sausage
1 Lb of Rigatoni
Boil water, salt to the salinity of the sea.
Add some olive oil to a pan on medium heat, remove sausage meat from links and add to pan.
Stir sausage meat until nearly fully cooked, and then add your jar of Monte’s Sauce.
Stir in 1 cup of heavy cream and your frozen peas. Stir together until sauce becomes pink in color.
Boil your pasta.
When al dente, with a spider slotted spoon move your pasta to the sauce.
Grate your cheese in and continue stirring until pasta is well coated.
Serve and top with a scrunch of black pepper and more parmesan.