Creamy Pink Sauce Rigatoni with Chicken Sausage and Bell Pepper

Pasta night is always a celebration and this dish is no exception. Al dente rigatoni, sautéed bell pepper and flavorful chicken sausage come together in a mouthwatering, creamy pink sauce. A generous sprinkle of Parmesan adds the perfect finishing touch.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you need a satisfying, stress-free meal. Let the carb celebrations begin!

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Ingredients

ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 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

7 ounce Gluten-Free Fresh Fusilli PastaView 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. Meanwhile, 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, ziti or farfalle will work well. Adjust cooking time according to package directions.

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 restore creaminess.

Can I make this dairy-free?

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