Creamy Pork Sausage Rigatoni Rosa with Zucchini

This creamy rigatoni rosa gets its name from the beautiful pink sauce that coats every piece of pasta. With savory Italian pork sausage, tender zucchini and a hint of chili flakes for warmth, it’s a comforting yet speedy dinner that feels special any night of the week.

The sauce comes together in minutes using cream cheese and tomato paste, creating a velvety texture without heavy cream. A sprinkle of Parmesan adds a salty, nutty finish. Best of all, this dish is on the table in just 20 minutes!

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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 the pasta and set aside.
2. Meanwhile, trim and halve the zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince or grate the 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. Heat another drizzle of oil in the same pan over medium-high heat. Add the pork sausage and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir in the garlic and tomato paste; cook until fragrant and the sausage is fully cooked, 1-2 minutes.
6. Add cream cheese, chicken stock concentrate, ½ cup reserved pasta water, butter, sugar and chili flakes to taste. Stir until smooth and creamy. Remove from heat.
7. Add the drained rigatoni and zucchini to the sauce. Stir in half the Parmesan. Season with salt and pepper. If needed, add more pasta water a splash at a time to reach desired consistency.
8. Divide between bowls, top with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

What can I substitute for cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative. The sauce may be slightly less creamy.

Is this dish spicy?

It has a mild kick from chili flakes. Adjust the amount to your preference or omit for a milder flavor.