Creamy Pork Sausage Rigatoni Rosa with Zucchini and Parmesan

This creamy rigatoni rosa brings together tender pasta, savory Italian pork sausage and fresh zucchini in a luscious pink sauce. The sauce gets its beautiful color and rich flavor from a combination of tomato paste and cream cheese, with a pinch of chili flakes for gentle heat.

Finished with a generous sprinkle of Parmesan, this dish is comfort food at its finest. It comes together in about 30 minutes, making it perfect for a satisfying weeknight meal that feels special.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
2. Meanwhile, trim and halve the zucchini lengthwise, then slice into 1/4-inch half-moons. Peel and mince the garlic.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Remove sausage from casing. Heat another drizzle of oil in the same pan. Add sausage and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir in garlic and tomato paste; cook until fragrant, 1-2 minutes. Add cream cheese, stock concentrate, 1/2 cup reserved pasta water, butter, sugar and chili flakes. Stir until smooth. Remove from heat.
6. Add drained rigatoni and zucchini to the sauce. Stir in half the Parmesan. Season with salt and pepper. Add more pasta water if needed for a creamy consistency.
7. Divide among bowls, top with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

Can I make this vegetarian?

Substitute the pork sausage with plant-based sausage or mushrooms and use vegetable stock concentrate.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.