Step 1

Bring a large pot of salted water to boil.

Step 2

Heat a very large pan to medium heat and saute the sausage in 2 tablespoons of olive oil until browned (about 7 minutes). Remove the sausage from the pan and set aside covered with foil.

Step 3

At this time begin boiling the rigatoni to 1 minute less than al dente.

Step 4

Add the remaining olive to the pan along with the shallots. Saute until soft (about 4-5 minutes) then add in the peas, cream, and gorgonzola cheese. Bring the sauce to a simmer then return the sausage to the pan.

Step 5

Add the pasta to the pan along with a 1/2 cup of pasta water. Cook the pasta stirring frequently, until it reaches just al dente.

Step 6

Remove the pan from the heat and mix in the parsley. Taste test the sauce and adjust salt and pepper to taste. A good amount of pepper is recommended.

Step 7

If the pasta gets dry just add some of the reserved pasta water, a bit at a time, to bring the consistency back to perfect. Serve with grated parmesan or Pecorino and fresh black pepper. Enjoy!