Creamy Lemon Parmesan Sausage Rigatoni with Bell Peppers and Tomatoes

This creamy lemon Parmesan sausage rigatoni is the ultimate weeknight comfort food. Savory Italian sausage pairs beautifully with sweet bell peppers and juicy grape tomatoes, all tossed in a luscious lemon-Parmesan cream sauce. Fresh rigatoni pasta soaks up every bit of flavor, while a hint of lemon zest brightens the dish.

Ready in just 20 minutes, this recipe proves that a gourmet dinner doesn’t have to take hours. The sauce comes together quickly using cream cheese, sour cream and Parmesan, creating a velvety texture that coats every piece of pasta. Serve it with extra lemon wedges and a sprinkle of scallion greens for a restaurant-quality meal at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

7 ounce Fresh Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 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 large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Halve, core and thinly slice bell pepper into strips. Zest and quarter lemon.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add scallion whites, bell pepper and grape tomatoes. Cook, stirring occasionally, until slightly softened, 3-4 minutes. Season with salt and pepper.
3. Remove sausage from casing if necessary; discard casing. Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes from your pantry and cook until fragrant, 15 seconds. (TIP: If there’s excess grease in your pan, carefully pour it out.)
4. Break apart rigatoni with your hands if sticking together. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Reserve pot.
5. Return pot used for pasta to medium-low heat. Grate half the Parmesan directly into pot, then stir in cream cheese, sour cream, juice from half the lemon, ¼ cup reserved pasta cooking water and 1 TBSP butter (for 4 servings, use all the lemon, ⅓ cup reserved pasta cooking water and 2 TBSP butter). Season with salt, pepper and lemon zest to taste. Add sausage mixture and drained rigatoni; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.)
6. Divide pasta between bowls. Grate remaining Parmesan over top, then sprinkle with scallion greens and a pinch of chili flakes from your pantry if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use dried rigatoni instead of fresh?

Yes, but adjust cooking time according to package directions. Fresh rigatoni cooks in 4-6 minutes, while dried may take longer.

What can I substitute for Italian sausage?

Ground pork or chicken sausage work well. Add extra Italian seasoning to mimic the flavor.

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.