* Note: See the "Fresh Homemade Sausage" recipe which is included in this
collection.

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.