Rigatoni Insacatti

  • ½ lb Coarse Ground Veal Sausage
  • 1 Pound Rigatoni Pasta
  • 1 Teaspoon Crushed Red Pepper
  • 2 Sprigs Fresh Italian Parsley
  • Salt and Cracked Black Pepper to Taste
  • 2 Teaspoons Fresh Nutmeg
  • 1 cup Chicken Broth Low Sodium
  • 1 cup frozen Green Peas
  • ¼ pound Crimini Mushrooms, quartered
  • 2 Cups Heavy Cream

 

Preparation

Mix chopped parsley, ground nutmeg and crushed red pepper to the veal sausage, in a sauté pan heat to med-high and add olive oil, sauté veal sausage breaking up any large chunks as it cooks, about 10 minutes. Add mushrooms stirring occasionaly until tender, add heavy cream and reduce by half then add heavy cream and again reduce by half. Add pasta to pan toss to coat and serve individauly or family style.

Chef Notes

Finish with a little more grated Nutmeg and grated Romano cheese on top.