Everyone dives right into this one and chows until they’ve had too much.
Heat a large, deep skillet over medium high heat.
Add extra-virgin olive oil, 1 turn of the pan.
Add sausage meat. Crumble sausage meat as it browns.
Add chopped garlic to the pan.
When all of the crumbles have browned evenly, deglaze the pan drippings using broth (add chicken broth and scrape the bottom of the pan to get all the drippings that are stuck to the pan) (after I cook the sausage, deglaze the pan, I transfer everything into a big stock pot….this recipe makes a lot)
Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer.
Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes.
Season with salt and pepper.
Stir in peas and basil into sauce to combine.
Toss hot drained penne rigate in pan with sauce, then transfer pasta to serving bowl.
Original recipe from Rachel Ray; I have changed it up ever so slightly with the type of sausage