Creamy Lemon Garlic Rigatoni with Chicken Sausage and Peas

There’s nothing quite like a bowl of pasta to warm you up after a long day. This creamy rigatoni dish combines sweet Italian chicken sausage, tender peas and a luscious lemon garlic sauce for a meal that’s both comforting and bright.

With al dente rigatoni coated in a rich, creamy sauce and topped with Parmesan, every bite is pure satisfaction. Ready in just 25 minutes, it’s the perfect weeknight dinner that feels special without the fuss.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
3. Reduce heat to medium. Add the butter and minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in the cream sauce base, peas and chili flakes. Bring to a gentle simmer, then add the drained rigatoni and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time.
5. Zest the lemon directly over the pasta, then squeeze in the juice from half the lemon. Stir in half the Parmesan cheese. Season with salt and black pepper to taste.
6. Dice the tomato and fold it into the pasta. Serve immediately, topped with remaining Parmesan and additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or farfalle works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Can I make this vegetarian?

Absolutely! Omit the chicken sausage and add extra vegetables like mushrooms or bell peppers for a hearty meatless version.