Instructions:

Bravo Ristorante Italiano Rigatoni alla Buttera

Source: Maurizio Contartese, Bravo Ristorante Italiano - Sacramento Bee 1/22/03

NOTE: Both northern and southern Italian elements.

6 ounces Italian sausage (take off skins and loosen
    until like ground meat)
20 ounces canned tomato sauce (chunky style preferred)
1/8 cup chicken broth
3 tablespoons peas (fresh, canned or frozen)
4 teaspoons heavy cream
1 pound rigatoni
Salt and pepper to taste
Grated Parmigiano cheese, optional

Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more.

Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.