Creamy Rigatoni with Chicken Sausage and Bell Pepper

If you love pasta nights, this creamy rigatoni with chicken sausage and bell pepper is a must-try. Al dente rigatoni, sautéed bell pepper and flavorful chicken sausage come together in a luscious pink sauce. Topped with Parmesan, this dish is pure comfort.

Ready in just 20 minutes, it’s an ideal weeknight dinner that feels special. The creamy sauce coats every bite, while the sausage adds protein and the bell pepper brings a pop of color and sweetness.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Core, deseed and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add sausage and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While pasta cooks, stir Italian Seasoning, tomato paste and 1 tsp sugar into pan with sausage mixture until coated. Pour in ¼ cup plain water. Bring to a simmer and cook for 1 minute, then reduce heat to low.
5. Add cream sauce base to pan with sauce. Stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Add drained rigatoni to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide pasta between bowls and top with Parmesan. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

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

Can I make this vegetarian?

Substitute chicken sausage with plant-based sausage or mushrooms.