rigatoni with turkey and creamy tomato sauce

When we lived in Manhattan one of our favorite places to go for a casual dinner was Bar Pitti, where Adam often ordered Rigatoni Pitti. When I discovered turkey at our local farmer's market I remembered that dish and was inspired to recreate it. Turkey sausage adds a bit more flavor but I find the recipe works well with ground turkey too.

1-2 tablespoons extra virgin olive oil

1 onion, diced

1 pound turkey sausage or ground turkey

1 tablespoon freshly chopped sage (or 1 teaspoon dried)

2 26 ounce boxes strained tomatoes

1 half pint heavy cream

1 pound rigatoni

1 bag frozen peas

Salt and freshly ground pepper to taste.

Place a large pot of water on the stove and bring to a boil. Add a generous amount of salt.

Heat olive oil in a large skillet and add onion. Saute until translucent. Add turkey and cook stirring, until lightly browned. Add sage and tomatoes and simmer for 10 minutes. Stir in heavy cream and cook until hot.

While sauce is simmering cook pasta, adding the peas 2 or 3 minutes before it is ready. Drain when pasta is al dente. Combine with sauce and serve.