Rigatoni Pitti

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

italian

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.

Ingredients

  • 1 Jar Monte’s Tomato Sauce

  • 1 Cup of Heavy Cream

  • Frozen Peas

  • 1 Lb of Turkey Sausage

  • Parmesan Cheese

  • 1 Lb of Rigatoni

Directions

  1. Boil water, salt to the salinity of the sea.

  2. Add some olive oil to a pan on medium heat, remove sausage meat from links and add to pan.

  3. Stir sausage meat until nearly fully cooked, and then add your jar of Monte’s Sauce.

  4. Stir in 1 cup of heavy cream and your frozen peas. Stir together until sauce becomes pink in color.

  5. Boil your pasta.

  6. When al dente, with a spider slotted spoon move your pasta to the sauce.

  7. Grate your cheese in and continue stirring until pasta is well coated.

  8. Serve and top with a scrunch of black pepper and more parmesan.