Creamy Pork Sausage Rigatoni with Bell Pepper and Lemon

Transform your weeknight dinner with this indulgent yet simple creamy pork sausage rigatoni. Inspired by the classic Italian sausage and pepper sandwich, we’ve swapped the bun for al dente rigatoni and tossed it in a luscious, creamy sauce. The combination of crispy pork sausage, sweet sautéed bell pepper and a hint of lemon zest creates a dish that’s both comforting and bright.

With a sauce enriched by cream cheese, sour cream and Parmesan, every bite is velvety and satisfying. Topped with extra Parmesan and fresh scallion greens, this pasta comes together in just 25 minutes-perfect for a busy weeknight when you crave something special.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView 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. Wash and dry all produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Zest and quarter lemon. Remove sausage from casing; discard casing.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
3. Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.
4. Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Once sausage is cooked through, add tomato to pan. Cook until softened, 1-2 minutes. Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water and 1 TBSP butter until thoroughly combined. (Use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter for 4 servings.) Season with salt, pepper and lemon zest to taste. Add drained rigatoni and 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. Sprinkle with scallion greens and remaining Parmesan. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish dairy-free?

You can substitute the cream cheese and sour cream with dairy-free alternatives and use a vegan Parmesan. The sauce may be slightly thinner.

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 to revive the sauce.