Rigatoni with sausage, peas, tomatoes, and cream (Rigatoni con la salsicca, piselli, pomodori, e panna) from Biba's Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna by Biba Caggiano

  • tomato sauce
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Homemade tomato sauce (Conserva di pomodoro)" or canned tomatoes for tomato sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Homemade tomato sauce (Conserva di pomodoro)" or canned tomatoes for tomato sauce.

  • Breadcrumbs on April 11, 2016

    p. 157 – This recipe has been on my EYB “To-Try” list for some time. We picked up a mild Italian chicken sausage at a local poultry farm and decided this would be a great recipe to profile it (though Biba suggests pork). The only other adaptation I made was to add some chopped fennel to the mix since I found a bulb languishing in the crisper. The beauty of this dish is that it comes together in no time and produces a delicious, satisfying but not too heavy dish. The amount of cream in the recipe is minimal (1/4cup) but just enough to take the tang out of the tomatoes and balance the flavours of the dish. We loved everything about this dish, the finely chopped pancetta worked beautifully, especially with the leaner chicken sausages. I will definitely make it again and won’t change a thing. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9837297

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