Rigatoni With Sausage & Peas

• 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 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. 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.
3. Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

rigatoni, italian sausage, garlic, tomato paste, tomatoes, basil, red pepper, frozen peas, heavy whipping cream, crumbled goat, fresh basil

Taken from www.tasteofhome.com/recipes/rigatoni-with-sausage-peas/ (may not work)