Any recipe that includes the words creamy, spicy, and sausage is going to get our attention. For this number we just add peas for a little sweetness and color, then serve it over rigatoni. Not only is this dish satisfying and elegant, but you can have it on the table in the time it takes to cook the pasta.

　　

Ingredients

serves 4 to 6

　　1 tablespoon olive oil

　　1 pound (about 4 sausages) hot or sweet Italian sausages, casings removed

　　3/4 cup heavy cream

　　3/4 cup prepared tomato sauce

　　1 1/2 cups frozen peas, thawed

　　Salt and freshly ground black pepper to taste

　　1 pound rigatoni pasta

　　Grated Parmesan cheese, for garnish

　　

Step 1

Heat the olive oil in a large skillet over medium heat. Crumble the sausages into the pan and cook until browned, 3 to 5 minutes. Stir in the cream and tomato sauce and simmer until slightly thickened, about 5 minutes. Add the peas and cook for 2 minutes more. Season with salt and pepper.

　　

Step 2

Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions. Drain well. Add the rigatoni to the sauce in the skillet and stir to combine. Serve with grated Parmesan cheese.

　　

a bit more, y’all

Step 3

Buy your Parmesan cheese in a block and grate it right at the table, restaurant-style. Cheese that’s not pregrated has a better flavor—and it’s cheaper to boot!

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.