Ingredients for Bravo Ristorante Italiano Rigatoni Alla Buttera
- Italian Sausage
- 24 oz jar Barilla Tomato & Basil sauce
- Chicken Broth
- 1 cup frozen peas
- Heavy Cream
- Rigatoni Pasta
- Salt And Pepper
- Parmigiano
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How to Make Bravo Ristorante Italiano Rigatoni Alla Buttera
- Brown 1 lb Italian sausage in a large skillet over medium heat, breaking it up with a spoon, until well browned (about 8-10 minutes).
- Drain off excess grease from the skillet.
- Pour in 24 oz jar Barilla Tomato & Basil sauce and 1 cup chicken broth. Simmer for 3 minutes, stirring occasionally.
- Stir in 1 cup frozen peas and 1/2 cup heavy cream. Cook for 1 1/2 minutes, or until heated through and peas are tender.
- Meanwhile, bring 6 quarts of salted water to a boil in a large pot.
- Add 1 lb rigatoni pasta and cook according to package directions, until al dente. Reserve about 1/2 cup pasta water before draining.
- Drain the pasta, reserving some pasta water to thin the sauce if needed.
- Toss the cooked pasta with the sausage sauce, adding a little pasta water if necessary to achieve desired consistency.
- Serve immediately, topped with grated Parmesan cheese (optional).
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
31g
Fat
29g
Carbs
18g
