Creamy Rigatoni with Chicken Sausage and Bell Pepper

If you’re craving a hearty, satisfying 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 chicken sausage and sweet bell pepper in a luscious pink sauce creates a meal that feels indulgent yet is simple enough for any weeknight.

A generous sprinkle of Parmesan cheese adds the perfect finishing touch, while optional chili flakes give it a subtle kick. Whether you’re cooking for family or just yourself, this recipe is sure to become a favorite.

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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 produce. Core, deseed and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add sausage and scallion whites to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water, then drain.
4. While pasta cooks, stir Italian seasoning, tomato paste and 1 tsp sugar into pan with sausage mixture until coated. Pour in ¼ cup plain water. Bring to a simmer and cook for 1 minute, then reduce heat to low.
5. Stir cream sauce base and 1 tablespoon butter into pan with sauce. Season with salt and pepper.
6. Add drained rigatoni to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide rigatoni 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, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can substitute the cream sauce base with a dairy-free alternative and use vegan butter and Parmesan. The texture may vary slightly.

How do I store leftovers?

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