Pasta with Peas and Sausage

Chefanie Pasta with Peas and Meatsauce Rigatoni Copycat

I would normally have had this meal at Bar Pitti, a favorite West Village restaurant, and taken for granted the ease with which I could enjoy it. With the quarantines, I'll be enjoying this at home for the next few months. I hope you will too. 

  • 2 yellow onions, diced
  • 2 T olive oil
  • 1 t salt + approximately 1 T for pasta water 
  • 1 t chopped garlic 
  • 4 sausages (spicy Italian or turkey), taken out of their casing OR 1.5 pounds of ground meat/ turkey with 1t paprika and 1t cayenne pepper
  • 32 oz tomato sauce 
  • 1 T heavy cream 
  • 1 box pasta 
  • 1/2 bag frozen peas 
  • 2 T grated pecorino romano

Chefanie Steps to Make Pasta with Sausage and Peas


  • Using a sauce pan that can fit all of the ingredients, sweat onions, olive oil, and salt over medium heat until soft and clear. Stir once the onions start to cook. 
  • Add garlic to the pan and cook until golden brown and fragrant. Stir. 
  • Add chunks of sausage meat and cook until color changes - must be cooked all the way through. 
  • Set a pasta pot full of salty water to boil. 
  • Pour tomato sauce over meat mixture and let reduce, mixing constantly so the bottom doesn't burn. The sauce should be "nappant": when you coat the back of your wooden spoon with the sauce, you should be able to run your finger through the sauce to create a clear path. If you are not able to create a clear path, the sauce is too thin. 
  • Once water boils, pour dry pasta into the pot. Follow the cooking instructions on the pasta box. 
  • Lower the flame under the sauce pan to low. 
  • Add the heavy cream to the sauce pan. Mix. 
  • When there is a minute left for the pasta to cook, add the peas to the boiling water. 
  • When the pasta is finished cooking, drain the pasta and peas. Pour both into the sauce pan. 
  • Add pecorino romano to the sauce pan. Gently mix. 
  • Serve! 
Serves 4. 40 minutes active time, 40 minutes total time.

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