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Rigatoni with Sausage, Peas, and Fresh Ricotta
Ingredients
- 2 large cans whole San Marzano tomatoes
- 4 tablespoons olive oil
- 1 bay leaf (preferably fresh)
- 1 cup diced fresh fennel (reserve the fronds for garnish)
- 4 cloves garlic, peeled and smashed
- 1/2 tablespoon red pepper flakes, or to taste
- 1 pound sweet or hot (or both) Italian sausage with fennel seeds
- 1/2 cup defrosted petit pois (small peas)
- 1 pound rigatoni (large ridges)
- 1 pint fresh ricotta
- 1/4 pound ricotta salata
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