Pasta with Peas and Sausage

1 lb. rigatoni pasta (or pasta of your choice)
2 Tblsp. olive oil
2 cloves garlic, minced
1 lb. sweet Italian sausage
12 ounces frozen green peas
1 1/2 cups heavy cream
4 Tblsp. butter
2 Tblsp. grated fresh Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.