Creamy Chicken Sausage Rigatoni with Bell Pepper and Parmesan

There’s nothing quite like a comforting bowl of pasta to make any night feel special. This creamy chicken sausage rigatoni combines al dente noodles with tender bell pepper and flavorful chicken sausage, all tossed in a rich, velvety pink sauce. A generous sprinkle of Parmesan cheese adds the perfect finishing touch.

Ready in under 30 minutes, this dish is ideal for busy weeknights when you crave something satisfying without spending hours in the kitchen. The combination of savory sausage, sweet bell pepper and creamy sauce creates a balanced meal that will please the whole family.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed and dice the bell pepper. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced bell pepper and cook until lightly browned and slightly softened, about 3-4 minutes. Add the chicken sausage and scallion whites to the pan; cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3. Once the water is boiling, add the rigatoni to the pot. Cook until al dente, 10-12 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
4. While the pasta cooks, stir the Italian seasoning, tomato paste and 1 teaspoon of sugar into the pan with the sausage mixture until well coated. Pour in ¼ cup of plain water (⅓ cup for 4 servings). Bring to a simmer and cook for 1 minute, then reduce the heat to low.
5. Cut the top off the cream sauce base carton and pour the contents into the pan with the sauce. Use a spoon or spatula to scrape any remaining sauce from the carton. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
6. Add the drained rigatoni to the pan with the sauce and toss to coat. If needed, stir in the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls and top with Parmesan cheese. Sprinkle with a pinch of chili flakes if desired. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other short pasta like penne or fusilli. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can try using a dairy-free cream sauce base and vegan butter, but the flavor and texture may vary. Parmesan can be omitted or replaced with a dairy-free alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to restore creaminess.