Rigatoni Alla Buttera

• 1 lb sweet Italian sausage
• 1 lb hot Italian sausage
• 1 (28 ounce) can crushed tomatoes
• 3/4 cup heavy cream
• 1 lb dried rigatoni pasta
• 1 cup frozen green pea, thawed
• 1/4 lb grated parmesan cheese (about 1 cup)

1. Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
2. Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
3. Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
4. Serve with additional Parmesan cheese.

sweet italian sausage, hot italian sausage, tomatoes, heavy cream, rigatoni pasta, frozen green pea, parmesan cheese

Taken from www.food.com/recipe/rigatoni-alla-buttera-219931 (may not work)