Creamy Chicken Sausage Rigatoni with Bell Peppers and Lemon

This creamy chicken sausage rigatoni takes inspiration from the classic Italian sausage and pepper sandwich, but swaps the bun for tender pasta. The result is a hearty, satisfying dish that’s perfect for a busy weeknight.

Sweet sautéed bell peppers and scallions add color and crunch, while a rich sauce made with cream cheese, sour cream and Parmesan coats every bite. A touch of lemon zest brightens the flavors and a pinch of chili flakes gives it a subtle kick. Serve with lemon wedges for an extra burst of freshness.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView 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 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Trim and thinly slice the scallions, separating the whites from the greens. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
3. Add the chicken sausage to the pan; cook, breaking the meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like heat, stir in a pinch of chili flakes and cook until fragrant, about 15 seconds. Tip: If there’s excess grease, carefully pour it out.
4. Once the water is boiling, add the rigatoni to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
5. Add half the crushed tomatoes (use all for 4 servings) to the pan with the sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium-low. Stir in the cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup of the reserved pasta cooking water and 1 tablespoon of butter until thoroughly combined. (For 4 servings, use ⅓ cup pasta water and 2 tablespoons butter.) Season with salt, pepper and lemon zest to taste. Add the drained rigatoni and toss to coat. Tip: If needed, stir in more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.
6. Divide the pasta between bowls. Sprinkle with scallion greens, remaining Parmesan and a pinch of chili flakes if desired. Serve with lemon wedges on the side. Note: Chicken sausage is fully cooked when it reaches an internal temperature of 165°F.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this dish dairy-free?

To make it dairy-free, use dairy-free cream cheese, sour cream and Parmesan alternatives. The sauce may have a slightly different texture but will still be delicious.

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 refresh the sauce.