Creamy Chicken Sausage Rigatoni with Bell Pepper and Parmesan

This creamy chicken sausage rigatoni is the perfect weeknight comfort food. Al dente rigatoni is tossed with sautéed bell pepper, savory chicken sausage and a luscious pink sauce made from a cream base and tomato paste. A generous sprinkle of Parmesan cheese adds the finishing touch.

Ready in about 30 minutes, this dish is both satisfying and easy to prepare. The combination of flavors and textures makes it a family favorite that you’ll want to add to your regular dinner rotation.

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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. Core, deseed and dice the bell pepper. Trim and thinly slice the scallions, separating the whites from the greens.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add the chicken sausage and scallion whites; 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, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain.
4. While the pasta cooks, stir the Italian seasoning, tomato paste and 1 teaspoon sugar into the pan with the sausage mixture until coated. Pour in 1/4 cup of water. Bring to a simmer and cook for 1 minute, then reduce the heat to low.
5. Add the cream sauce base to the pan. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
6. Add the drained rigatoni to the pan with the sauce; 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. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage, such as turkey or pork sausage. Adjust cooking time as needed.

Can I make this dish gluten-free?

Absolutely! Use gluten-free rigatoni or your favorite gluten-free pasta. Check that other ingredients are gluten-free.

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.