Bring a large pot of salted water to boil.

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.

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

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.

Add the pasta to the pan along with a ½ cup of pasta water. Cook the pasta stirring frequently, until it reaches just al dente.

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.

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!