Creamy Rigatoni with Chicken Sausage and Bell Pepper

There’s nothing quite like a hearty pasta dish to turn an ordinary evening into a celebration. This creamy rigatoni with chicken sausage and bell pepper brings together al dente pasta, savory sausage and sweet bell pepper in a luscious pink sauce. Finished with a generous sprinkle of Parmesan, every bite is pure comfort.

Best of all, this recipe comes together quickly with simple ingredients. The sauce is made from a creamy base and tomato paste, seasoned with Italian herbs and a hint of chili flakes for a subtle kick. It’s the perfect weeknight meal that feels special without the fuss.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, thinly slice the scallions, separating white and green parts. Dice the bell pepper into small pieces.
3. In a large skillet over medium-high heat, cook the Italian chicken sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
4. In the same skillet, add a drizzle of oil if needed. Sauté the white parts of scallions and bell pepper until softened, about 3 minutes.
5. Reduce heat to medium. Stir in the tomato paste and cook for 1 minute, then add the cream sauce base, Italian seasoning and chili flakes. Stir until smooth.
6. Return the cooked sausage to the skillet. Add the drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
7. Season with salt and black pepper to taste. Serve topped with Parmesan cheese and the green scallion parts.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I make this dish dairy-free?

Substitute the cream sauce base with a dairy-free cream alternative and use a vegan Parmesan. The texture may be slightly different.

Can I prepare this ahead of time?

The sauce and sausage can be made a day in advance. Reheat gently, then toss with freshly cooked pasta.