Creamy Pork Sausage Fusilli Rosa with Zucchini and Parmesan

This creamy pink sauce pasta, known as fusilli rosa, is a delightful weeknight dinner that comes together in just 20 minutes. The sauce gets its rosy hue from a combination of tomato paste and cream cheese, creating a rich and velvety texture that coats every piece of pasta.

Italian pork sausage adds savory depth, while sautéed zucchini brings a fresh, tender bite. A sprinkle of chili flakes provides a gentle heat and Parmesan cheese finishes the dish with a nutty, salty kick. It’s a balanced, satisfying meal that will earn you compliments at the dinner table.

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Ingredients

ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
2. Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince garlic.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Remove sausage from casing if necessary. Heat another drizzle of oil in the same pan over medium-high heat. Add sausage and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir garlic and tomato paste into the pan with sausage. Cook until fragrant and sausage is fully cooked, 1-2 minutes.
6. Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water, butter, sugar and a pinch of chili flakes. Remove from heat.
7. Add drained rigatoni and zucchini to the pan. Stir in half the Parmesan. Season with salt and pepper. If needed, add more pasta water a splash at a time for a creamy sauce.
8. Divide between bowls, top with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular fusilli or rigatoni. Cook according to package directions until al dente.

Can I make this dish vegetarian?

You can omit the sausage and add more vegetables like mushrooms or bell peppers. Use vegetable stock concentrate instead of chicken.

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.