Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature.

Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink.

Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve.

This recipe yields 4 main course servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.