With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food.
—LIZZIE MUNRO BROOKLYN, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
12 ounces uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 1/2 cups frozen peas
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional
1. Cook rigatoni according to the package directions.
2. Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain.
3. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally.
4. Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and basil.