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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces. | 2. Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken. | 3. Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated. | 4. Serve with additional Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb	sweet	1569.4315	2.9484	64.637	142.1107
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
green pea	1	cup	thawed frozen	117.45	20.9525	7.859	0.58
parmesan cheese	1/4	lb	grated	419.5734	45.3593	45.3593	5.6699

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.