Weeknight Dinners: Rigatoni alla Buttera

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As keeping with my “easy meals” series. I’m posting one that I straight up stole from a restaurant I used to work for. I’m not sure if I do it the exact same way or sort of simplified it for myself. But, this is an awesome crowd pleaser with limited ingredients.

I’ll be the first to admit it isn’t my favorite, but my husband LOVES it. In fact at least once a week when I’m being indecisive and ask him what we should have- he almost always says “Buttera”……or “alfredo” but that’s a story for…never. Over it.

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I always do half sweet and half spicy sausage. But you can do all spicy or all sweet depending on your preferences. Also, sometimes it’s hard to find uncased sausage filling so here I am busting those guys open with longing eyes.

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I also don’t normally like to use metal utensils in my pans but this one makes it so much easier to break up the sausage. I don’t like HUGE chucks but I also don’t like to put it into the food processor to make it too fine. So it’s a little bit of work in that regard.

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My photographer was more concerned with capturing Portia than the cooking.

Please note: My grimey 10 year old Uggs. That are now my designated snow boots. These things don’t see past my backyard but they are still cozy around the house. And I basically always have them on since we have SO MUCH SNOW HANGING OUT. (and dog going out..blah blah blah)

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Always have my frozen veg on hand for those weeknights.

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When all is said and done you have a hearty meal (with lots of leftovers) that should only take about 20 minutes and compromises of only about 5 ingredients! You may note that my meals seem to be made for a group of people but really there are only 2 of us here. I love making something that can easily reheat and feed me the next day at work. Because shopping for DINNER and LUNCHES….too complex for me. Plus who wants soggy sandwiches when you can have this?

Rigatoni alla Buttera

  • 1 lb Rigatoni
  • 1 lb Sweet Italian Sausage
  • 1 lb Spicy Italian Sausage
  • 1 cup frozen peas
  • Parmesan Cheese
  • 1 14oz can tomato sauce
  • 1 cup heavy cream
  • salt and pepper

Begin by boiling a large pot of water and cooking your rigatoni. Uncase your sausage (if necessary) and sautee in a large pan on medium-high heat. As you are cooking the sausage break it up with a spoon to sizes you prefer.

Once the sausage is cooked drain off any excess fat/drippings. Add can of tomato sauce, heavy cream and frozen peas. Bring back up to temperature and let simmer until pasta is cooked. Drain your pasta and toss into your sauce. Top with a handful of Parmesan cheese and serve.

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5 responses to “Weeknight Dinners: Rigatoni alla Buttera”

  1. Sheila Klemann Avatar

    We are making this tonight!

  2. Patti Avatar

    Love recipe! Will be next new dinner 😎

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  5. alison Avatar

    I may just try this!

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