Happy Wednesday everyone! Since moving to New York City there are a few restaurants that I have come to love more than most. Ask any of my friends and if I could I would eat at Bar Pitti every week. The only flaw is that it is cash only and like most people I know no one rarely has cash on them. One of my best friends Rachael was determined to find a recipe for my go to dish the rigatoni pitti and I am here to tell you that she found it! I have personally made this recipe a handful of times and it is almost spot on to the classic rigatoni pitti at Bar Pitti. Here is what you will need:
Ingredients:
- 1 lb. rigatoni pasta
- 4 ounces fresh peas
- 2 tablespoons olive oil
- 8 ounces fresh turkey sausage, cut into 1/2″ pieces
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon salt
- 3/4 cup heavy cream
- Freshly grated Parmesan cheese
Directions:
1. In a large pot cook the rigatoni pasta ( al dente) while you are cooking the sauce so they are ready at the same time
2. In a pan that is large enough to fit the cooked pasta in it to heat up the 2 tablespoons of olive oil on a medium heat
3. Add the turkey sausage and fry until lightly browned on both sides
4. Remove the sausage from the pan and put aside (I usually put it on a a small plate). Remember do not remove any of the oil or anything from the pan after removing the sausage. You will want these juices for the next step.
5. In the pan with the olive oil and removed turkey sausage add the crushed tomatoes and salt. Simer for a few minutes then lower the heat to low.
6. Add cream and stir allowing sauce to heat up for a few minutes. Make sure the sauce does not boil.
7. Add the sausage back to the pan and then add the peas. Mix it all around
8. Then add the cooked rigatoni and toss and mix everything around so that the sauce covers all the pasta.
9. Top each plate with parmesan cheese and serve immediately!
Hope you all enjoy today’s Hump Day Treat recipe <3
