Creamy Rigatoni with Chicken Sausage and Bell Pepper

This creamy rigatoni with chicken sausage and bell pepper is the perfect weeknight indulgence. Al dente pasta, savory sausage and tender bell pepper are tossed in a luscious pink sauce that comes together in minutes. A generous sprinkle of Parmesan cheese adds the finishing touch.

Whether you’re cooking for family or just treating yourself, this dish delivers big flavor with minimal effort. The combination of Italian seasoning, tomato paste and cream sauce base creates a rich, balanced sauce that coats every piece of pasta beautifully. Serve it with a side salad or garlic bread for a complete meal.

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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

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 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 to pan; 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 tablespoon 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 type of pasta?

Yes, penne, fusilli or any short pasta works well in this recipe. Adjust cooking time according to package directions.

How do I make this dish vegetarian?

Replace the chicken sausage with a plant-based sausage or sautéed mushrooms. Use vegetable-based cream sauce if available.

Can I prepare this recipe ahead of time?

The sauce can be made a day in advance and refrigerated. Cook the pasta fresh and toss together when ready to serve.