Creamy Rigatoni with Chicken Sausage and Bell Pepper

If you’re craving a comforting pasta dish that comes together quickly, this creamy rigatoni with chicken sausage and bell pepper is the answer. The combination of al dente pasta, savory sausage and sweet bell pepper in a velvety pink sauce is simply irresistible. Finished with a generous sprinkle of Parmesan and a hint of chili flakes, every bite is pure satisfaction.

This recipe is perfect for busy weeknights when you want something hearty without spending hours in the kitchen. The sauce comes together in minutes and the whole meal is ready in under 30 minutes. It’s a crowd-pleaser that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 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 medium pot of salted water to a boil. Wash and dry all produce. Core, deseed and dice the bell pepper. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add the chicken sausage and scallion whites to the pan; cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3. Once the water is boiling, add the rigatoni to the pot. Cook until al dente, 10-12 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
4. While the pasta cooks, stir the Italian seasoning, tomato paste and 1 teaspoon of sugar (2 teaspoons for 4 servings) into the pan with the sausage mixture until well coated. Pour in ¼ cup of plain water (1/3 cup for 4 servings). Bring to a simmer and cook for 1 minute, then reduce the heat to low.
5. Add the cream sauce base to the pan with the sauce. Tip: Cut the top off the cream sauce carton to open fully; transfer the contents, using a spoon or spatula to scrape the sauce from the sides of the carton. Stir in 1 tablespoon of butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Add the drained rigatoni to the pan with the sauce; toss to coat. If needed, stir in the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls and top with Parmesan. Sprinkle with a pinch of chili flakes if desired. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other short pasta shapes like penne, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free cream sauce base and substitute the butter with a plant-based alternative. Omit the Parmesan or use a dairy-free version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to restore creaminess.