{"id":79178,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rigatoni-with-sausage-peas\/"},"modified":"2024-10-31T13:45:22","modified_gmt":"2024-10-31T18:45:22","slug":"rigatoni-with-sausage-peas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rigatoni-with-sausage-peas\/","title":{"rendered":"Pasta with Sausage and Peas"},"content":{"rendered":"<p>If you\u2019re in the mood for a meal that\u2019s both comforting and sophisticated, look no further than this delicious pasta studded with juicy sausage and sweet peas. Pasta with sausage and peas seamlessly combines hearty flavors and creamy textures, with al dente rigatoni pasta enveloped in a rich tomato sauce. Whether you opt for the crumbly, briny feta or the creamy, tangy goat cheese, each bite promises a burst of flavor that will leave your hungry crew asking for seconds and thirds.\u00a0It&#8217;s the perfect choice for both <a href=\"https:\/\/www.tasteofhome.com\/collection\/50-easy-weeknight-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/50-easy-weeknight-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\">weeknight dinners<\/a> and special occasions.<\/p>\n<h2>Ingredients for Pasta with Sausage and Peas<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Pasta:<\/strong> A ridged pasta like <a href=\"https:\/\/www.tasteofhome.com\/collection\/really-good-rigatoni-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/really-good-rigatoni-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">rigatoni<\/a> is perfect with this sausage-flecked sauce that clings to every crevice and hides inside the tubes too.<\/li>\n<li><strong>Sausage:<\/strong> You&#8217;ll also need a pound of Italian pork sausage. Feel free to use sweet, like we did, or hot.<\/li>\n<li><strong>Garlic:<\/strong> Garlic impart deep flavor to the sauce.<\/li>\n<li><strong>Tomato paste:<\/strong> Tomato paste adds lots of umami and helps thicken the sauce.<\/li>\n<li><strong>Tomatoes:<\/strong> This zesty red sauce is packed with crushed tomatoes. We use canned tomatoes, but you can also use jarred sauce in a pinch.<\/li>\n<li><strong>Herbs and spices:<\/strong> Dried basil and crushed red pepper flakes are the key herbs and spices here, although we also garnish the pasta with a smattering of fresh basil at the end.<\/li>\n<li><strong>Peas:<\/strong> Sausage and peas make a brilliant pairing, especially in pasta dishes. They add a bit of pop to every bite and sneak in some green at the same time.<\/li>\n<li><strong>Cream:<\/strong> Heavy whipping cream is also added to the sauce at the end to make it more luscious and silky.<\/li>\n<li><strong>Cheese:<\/strong> Tangy goat cheese or briny feta are both great options to serve on top of this pasta.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the pasta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073249\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Pasta with Sausage &#038; Peas is to cook the pasta\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Cook the rigatoni according to the package directions.<\/p>\n<h3>Step 2: Cook the sausage<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073250\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Pasta with Sausage &#038; Peas is to brown the sausage and the garlic\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a Dutch oven, cook the sausage over medium heat for six to eight minutes or until it&#8217;s no longer pink, breaking it into crumbles with a wooden spoon.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073251\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Pasta with Sausage &#038; Peas is to add the remaining ingredients except the cream and peas\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Add the minced garlic to the same pot, cooking for one minute longer until it&#8217;s fragrant and translucent. Drain off any excess grease. Add the tomato paste, continuing to cook and stir for two to three minutes or until the meat is coated in the paste. Stir in the tomatoes, dried basil and pepper flakes, bring the sauce to a boil, then reduce the heat and simmer it, uncovered, for 10 to 15 minutes or until the sauce has thickened, stirring occasionally.<\/p>\n<h3>Step 4: Finish the pasta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073252\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Pasta with Sausage &#038; Peas is to add the cream and peas\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Once the rigatoni is cooked to your preference, drain it. Add the peas and cream and heat them through. Stir the pasta into the sausage mixture. Top the pasta with the crumbled goat or feta cheese and fresh basil.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073253\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Single Servings Of Taste Of Home Pasta With Sausage and Peas Garnished With Feta And Basil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Pasta with Sausage and Peas Variations<\/h2>\n<ul>\n<li><strong>Switch up the cheese: <\/strong>Not feeling feta or goat cheese with this pasta? Opt for grated parmesan instead, or tear up a juicy ball of burrata and nestle dollops of the creamy stracciatella curds in with the sausage and peas.<\/li>\n<li><strong>Make it spicy(er): <\/strong>While this pasta isn&#8217;t mild by any means\u2014it has red pepper flakes already\u2014those who like it hot can also crush up some Calabrian chiles in the sauce for even more heat.<\/li>\n<li><strong>Switch up the pasta:<\/strong> This hearty sauce would also work well with penne, orecchiette or other tubular <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pasta shapes<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pasta with Sausage and Peas<\/h2>\n<p>Let pasta with sausage and peas cool slightly before transferring any leftovers to airtight containers and storing them in the fridge or freezer. You could also transfer them to tinfoil trays if you have a lot left over for easy reheat-and-eat dinners throughout the week.<\/p>\n<h3>How long does pasta with sausage and peas last?<\/h3>\n<p>This pasta with sausage and peas can be stored in the refrigerator for up to four days. The peas may start to get mushy and the sauce may break down a bit the longer it sits in the fridge.<\/p>\n<h3>Can you freeze pasta with peas and sausage?<\/h3>\n<p>You can definitely freeze the sauce, but we recommend doing so separately, without the pasta. Noodles tend to turn mushy once thawed and no one wants that.<\/p>\n<h2>Pasta with Sausage and Peas Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073255\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Single Servings Of Taste Of Home Pasta With Sausage and Peas Garnished With Feta And Basil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I do if my sauce seems dry?<\/h3>\n<p>If your sauce seems dry,\u00a0reduced or on the drier side, you may have simmered the sauce for too long. Try adding more tomatoes, cream or some jarred marinara to the mix. A few ladles of reserved pasta water will also loosen things up\u2014just keep in mind that your <a href=\"https:\/\/www.tasteofhome.com\/article\/adding-salt-pasta-cooking-technique\/\" data-name=\"www.tasteofhome.com\/article\/adding-salt-pasta-cooking-technique\/\" data-module=\"content engagement\" data-position=\"embedded links\">pasta water should be salty<\/a>.<\/p>\n<h3>Can I make this recipe dairy-free?<\/h3>\n<p>Of course, pasta with sausage and peas can be made dairy-free! Leave out the cream entirely and garnish the pasta with vegan cheese crumbles. Alternatively, you could use dairy-free cream.<\/p>\n<h3>What sides go well with sausage pasta and peas?<\/h3>\n<p>A nice green salad, a loaf of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">crusty bread<\/a> (bonus points if it&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic bread<\/a>) and a few appetizers like stuffed mushrooms or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/eggplant-rollatini\/\" data-name=\"www.tasteofhome.com\/recipes\/eggplant-rollatini\/\" data-module=\"content engagement\" data-position=\"embedded links\">eggplant rollatini<\/a> will round out this meal nicely.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. \u2014Lizzie Munro, Brooklyn, New York<\/p>\n","protected":false},"author":7061,"featured_media":2073248,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,305487,304007,304338,305334,304390,303966,304368,303887,306848,305353,304268,307307,307514,306297,307708,307383,307404,304350,324623,307549,304388,304005,303883,307614,304403],"categories-v2":[308988,308984,308481,309216,308305,310796,308554,308992,309337,308761,308495,308745,308478,309603,309362,259483,310342,310497,312156,310674,310410,310435,309001,309177,310528,308752,308549,308476,310591,308812],"coauthors":[343420],"recommended_recipes":[{"post_title":"Pasta Salad with Peas","post_link":"\/recipes\/garden-shell-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garden-Shell-Salad_EXPS_FT24_31577_EC_071024_1.jpg"},{"post_title":"Sausage and Mushroom Pasta","post_link":"\/recipes\/creamy-sausage-mushroom-rigatoni\/","post_image":"\/wp-content\/uploads\/2024\/10\/Sausage-and-Mushroom-Pasta_EXPS_TOHD24_84056_EricKleinberg_7.jpg"},{"post_title":"Four-Cheese Sausage Rigatoni","post_link":"\/recipes\/four-cheese-sausage-rigatoni\/","post_image":"\/wp-content\/uploads\/2017\/10\/EXPS_THSO16_47121_D05_11_6b-AP.jpg"},{"post_title":"Sausage Pasta with Vegetables","post_link":"\/recipes\/sausage-pasta-with-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/10\/Sausage-Pasta-with-Vegetables_EXPS_SDAM18_58342_D12_06_6b-1.jpg"},{"post_title":"Pressure Cooker Rigatoni with Sausage & Peas","post_link":"\/recipes\/pressure-cooker-rigatoni-with-sausage-peas\/","post_image":"\/wp-content\/uploads\/2018\/04\/Rigatoni-with-Sausage-Peas_exps206290__SD143206B04_03_4b.jpg"},{"post_title":"Pear & Turkey Sausage 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Rigatoni","post_link":"\/recipes\/spinach-artichoke-rigatoni\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Artichoke-Rigatoni_exps89100_TH143190C11_08_2bC_RMS.jpg"},{"post_title":"Chicken and Peas with Pasta","post_link":"\/recipes\/chicken-and-peas-with-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5082_CS1988C46.jpg"},{"post_title":"Baked Rigatoni","post_link":"\/recipes\/baked-rigatoni\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4313_CAS1339639D69.jpg"},{"post_title":"Peas & Pasta Carbonara","post_link":"\/recipes\/peas-pasta-carbonara\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peas-Pasta-Carbonara_exps50204_TH2236622B08_03_5bC_RMS.jpg"},{"post_title":"Italian Pasta and Peas","post_link":"\/recipes\/italian-pasta-and-peas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19112_CS1334C4.jpg"},{"post_title":"Pepperoni 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Rigatoni","post_link":"\/recipes\/white-beans-with-rigatoni\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27882_LT10505D45A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps167133__SD143206B04_03_4b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rigatoni-with-sausage-peas\/","name":"Pasta with Sausage and Peas","datePublished":"2018-01-01","dateModified":"2024-10-31","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_167133_SarahTramonte_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This rustic pasta with sausage and peas is a simple, comforting meal that's perfect any night of the week. With a\u00a0creamy tomato sauce, bright-tasting cheese and pleasant pops of green, rigatoni is the perfect vessel.","recipeIngredient":["12 ounces uncooked rigatoni or  large tube pasta","1 pound bulk Italian sausage","4 garlic cloves, minced","1\/4 cup tomato paste","1 can (28 ounces) crushed tomatoes","1\/2 teaspoon dried basil","1\/4 to 1\/2 teaspoon crushed red pepper flakes","1-1\/2 cups frozen peas","1\/2 cup heavy whipping cream","1\/2 cup crumbled goat or  feta cheese","Thinly sliced fresh basil, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta","text":"Cook the rigatoni according to the package directions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the sausage","text":"Meanwhile, in a Dutch oven, cook the sausage over medium heat for six to eight minutes or until it's no longer pink, breaking it into crumbles with a wooden spoon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"Add the minced garlic to the same pot, cooking for one minute longer until it's fragrant and translucent. Drain off any excess grease. Add the tomato paste, continuing to cook and stir for two to three minutes or until the meat is coated in the paste. Stir in the tomatoes, dried basil and pepper flakes, bring the sauce to a boil, then reduce the heat and simmer it, uncovered, for 10 to 15 minutes or until the sauce has thickened, stirring occasionally.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the pasta","text":"Once the rigatoni is cooked to your preference, drain it. Add the peas and cream and heat them through. Stir the pasta into the sausage mixture. Top the pasta with the crumbled goat or feta cheese and fresh basil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pasta-with-Sausage-and-Peas_TOHD24_167133_SarahTramonte_4.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kelli Acciardo"}],"nutrition":{"@type":"NutritionInformation","calories":" 563 calories","fatContent":"28g fat (12g saturated fat)","cholesterolContent":"75mg cholesterol","sodiumContent":"802mg sodium","carbohydrateContent":"60g carbohydrate (11g sugars","fiberContent":"7g fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4545455,"reviewCount":11,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snker0521"},"reviewBody":"I made this tonight in my instant pot after we got home from the grocery store. I added some chicken broth and water so the pasta would cook and let it do its thing for 7 minutes. I left the peas out and didn't have any feta so just used the cheese I had. I was really good and the instant pot made it so fast. This will be made again at my house. I may try different cheeses and which one we like best with this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anita795"},"reviewBody":"<p>Both my husband and myself agreed this was on the plain tasting side.  Not bad, not great but the rigatoni made the dish more interesting.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristiJo"},"reviewBody":"My whole family loved loved loved this recipe! It wasn't too spicy at all, and I've decided to make it a couple time a month.  Because a couple of us have celiac, we make it with gluten free pasta without any issues at all.  This one is definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest4822"},"reviewBody":"This was delicious. I used goat cheese as oppose to the feta. It was so creamy, flavorful and comforting. It\u2019s a dish I will make again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EdnaLN"},"reviewBody":"Outstanding flavor!  The cream base was the perfect foundation for this recipe.  I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KathyDiNi"},"reviewBody":"My family loved it. I pureed the tomatoes, used mild and spicy sausage and less of the feta. Also added parm. It was so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jjweiss"},"reviewBody":"really good! I used smoked gouda instead of feta. Kids loved it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LostTime"},"reviewBody":"This was good.  Easy to make.  I will make it again.  However, I did not use Johnsonville Mild Ground Italian Sausage.  I prefer buying sausage from a butcher (not a grocery store).  I used 3 mild Italian sausages.  I just took the meat out of the casings before cooking.  I used the entire 6 ounce can of tomato paste.  Next time I will use the entire container of whipping cream and perhaps will adjust the basil too.  12 ounce bag of rigatoni?  It is a 16 ounce bag so the additional 4 ounces went in.  Oh, I also added some mushroom and onion that I had leftover from the day before.  Even with these changes it was still good, my guess is that if you followed it exactly it would still be yummy.  I like this recipe because it is quick and it makes plenty for freezing for other meals.  By the way, I did not add the cheese to the frozen dishes.  I will add after reheating.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chris_giles18"},"reviewBody":"We thought this was good, but nothing special.  It's a good weeknight meal because it is quick to throw together. Not sure if I will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"charrowmom"},"reviewBody":"OMG I made this recipe last night.  I used hot Italian sausage and extra frozen peas.  I love Feta cheese and fresh basil so I used extra also.  Will definitely make this again.  A keeper for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hkarow9713"},"reviewBody":"My son doesn't usually like having tomatoes in a dosh, but he gobbled this up! It did seem a little dry, but maybe I cooked the sauce too long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"167133","romance_copy_dek":"This rustic pasta with sausage and peas is a simple, comforting meal that's perfect any night of the week. 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