Creamy Chicken Sausage Rigatoni with Bell Pepper and Parmesan

If you love pasta nights as much as we do, this dish is a celebration in a bowl. Al dente rigatoni meets savory chicken sausage and tender bell pepper, all enveloped in a luscious creamy pink sauce. A generous sprinkle of Parmesan takes it over the top.

Ready in just 20 minutes, this recipe is perfect for busy evenings when you crave something hearty and satisfying without the fuss. Let the carb festivities begin!

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

18 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

3 tablespoon Parmesan CheeseView 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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; 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 (2 tsp for 4 servings) into pan with sausage mixture until coated. Pour in ¼ cup plain water (⅓ cup for 4). 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 (2 TBSP for 4 servings) 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, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

You can substitute the cream sauce base with a dairy-free alternative and use dairy-free butter and Parmesan. The texture may vary slightly.

How do I store leftovers?

Store 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.