Italian sausage key ingredient in this easy-to-prepare dish

Creamy Tomato Sauce With Italian Sausage might sound like a winter dish, but for Mary Pegher of Franklin Park, this gem of a recipe is for spring entertaining.

Graduation and summer deck parties are now being planned and stress-free entertaining is in the air. When using a warm chafing dish, doubling or tripling this recipe will ensure that your guests are satisfied.

Mary never has leftovers and prepares a copy of the recipe in advance because she knows her guests will be asking for it.

Mary is a professional photographer and published “Dogs of North Park.” She has been married to her husband, John, for 19 years.

With her talents and busy schedule, she has to always be one step ahead.

Creamy Tomato Sauce With Italian Sausage

(serves 8)

4 sweet Italian sausage

2 tablespoons unsalted butter

1 small onion, finely chopped

2 garlic cloves, minced

6 medium Roma tomatoes, peeled, seeded, chopped

8 ounce can tomato sauce

1 cup dry white wine

¼ teaspoon salt

1 pound rigatoni

½ cup peas

1 cup whipping cream

2 tablespoons butter

Parmesan cheese

Remove casings from sausages and crumble the meat. In a deep pan, melt the butter. Combine sausage and onion and cook slowly, stirring occasionally, until sausage is lightly brown. Mix in garlic, tomatoes, tomato sauce, wine and salt; increase the heat and simmer for 15 minutes.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain well and place in a warm serving bowl. Add 2 tablespoons of butter and mix well. Keep warm. Mix the peas and cream into the sausage mix. Increase heat to medium-high and cook, stirring until sauce boils in large shiny bubbles and slightly thick. Spoon over the pasta.

Serve with parmesan cheese.