Country Pasta

Country pasta with sausage, peas, and tomato cream sauce

There’s nothing more comforting than a nice big pot of pasta. This Country Rotini hit the spot with all the right notes of salty, creamy and cheesy. This was one of the first pasta dishes I created a recipe for, and there’s a reason why. You have sausage, peas, tomato cream sauce, cheese and a bunch of herbs all tossed with rotini pasta. The original idea came from rigatoni, but rigatoni isn’t the easiest noodle to find gluten free. This was a dish years ago that my mom ordered from Gianni's Cafe in the Chicagoland area, and she still orders today. The question is which one is better: mine or an Italian restaurant that has been around for almost 20 years. Try this pasta today for a comforting pasta night!

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves:

Country Pasta Ingredients

12 oz gf pasta, such as rigatoni, rotini or penne, cooked

1 lb Italian sausage bulk

1/2 onion chopped

4 tomatoes chopped

1 T garlic minced

1.5 T basil

1.5 T oregano

1 t fennel seed

1 c peas

Salt to taste

Pepper to taste

1 c heavy cream

Parmesan cheese garnish

2 T olive oil

1 T tomato paste

Parsley garnish

Directions

1. Heat a large skillet with oil over medium heat.

2. Add onion and garlic and sauté for 3-4 minutes.

3. Stir in the sausage, basil, oregano, fennel seed, salt, and pepper, cooking until the sausage is browned, 6-7 mins.

4. Stir in tomatoes, tomato paste, and peas, reducing heat to a simmer. Cook for 10 mins.

5. Add heavy cream and cook 10 minutes, seasoning with salt and pepper to taste.

6. Add pasta and toss.

7. Garnish with cheese and parsley.