1 LB RIGATONI

1 LB SWEET ITALIAN SAUSAGE

1 LARGE CAN SAN MARZANO TOMATOES, CRUSHED BY HAND

1 CUP HEAVY CREAM

1 PACKAGE FROZEN PEAS THAWED

1 CUP PARMIGIANO, FRESHLY GRATED

1.  REMOVE THE SAUSAGE FROM THE CASINGS AND SAUTE IN A SKILLET WITH A SLPASH OF OLIVE OIL.

2.  ONCE BROWNED AND FULLY COOKED ADD THE TOMATOES WITH SOME SALT AND PEPPER TO TASTE.

3.  COOK FOR A FEW MINUTES, ADD THE CREAM, PEAS AND ONE HALF A CUP OF PARMIGIANO.

4.  COOK THE RIGATONI AL DENTE, WHICH IS HARD TO THE TOOTH. SAVE ONE HALF A CUP OF THE PASTA WATER TO DILUTE THE SAUCE IF IT IS TOO THICK.

5.  TAKE THE PASTA IN SMALL PORTIONS AND MIX WITH THE SAUCE IN THE SKILLET.

6.  SET ASIDE SOME ADDITIONAL PARMIGIANO.

7.   SERVES 6 TO 8