Creamy Pork Sausage Rigatoni Rosa with Zucchini and Parmesan

This creamy pink sauce pasta, known as rigatoni rosa, gets its beautiful hue from a blend of tomato paste and cream cheese. Savory Italian pork sausage, sautéed zucchini and a sprinkle of chili flakes add depth and a touch of heat. It’s a comforting, restaurant-quality meal you can whip up in no time.

Perfect for busy weeknights, this dish comes together in just 20 minutes. The rigatoni is cooked al dente, then tossed with a luscious sauce made from the sausage drippings, garlic, tomato paste and cream cheese. A final flourish of Parmesan cheese and a pinch of chili flakes make every bite irresistible.

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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 SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce 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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I substitute the pork sausage?

You can use Italian chicken or turkey sausage or even a plant-based sausage for a vegetarian version.

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.