Creamy Rigatoni with Chicken Sausage and Bell Pepper

Pasta night is always a celebration and this creamy rigatoni with chicken sausage and bell pepper is the perfect excuse to indulge. Al dente rigatoni noodles are tossed with sautéed bell pepper, savory Italian chicken sausage and a luscious pink sauce that’s both creamy and tangy. A generous sprinkle of Parmesan cheese and a pinch of chili flakes add the finishing touches.

This dish comes together in under 30 minutes, making it ideal for busy weeknights. The combination of sweet bell pepper, spicy sausage and rich cream sauce is sure to please the whole family. Get ready to twirl your fork into a bowl of pure comfort!

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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 whites from the greens.
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 into the pan with the sausage mixture until coated. Pour in ¼ cup of plain water. Bring to a simmer and cook for 1 minute, then reduce the heat to low.
5. Open the cream sauce base carton and pour the contents into the pan. Stir in 1 tablespoon of butter 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 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 scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free cream sauce base (such as coconut cream) and omit the butter and Parmesan or use vegan alternatives. The flavor will vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or milk to restore creaminess.