Creamy Rigatoni with Chicken Sausage and Bell Pepper

Pasta night is always a celebration and this dish is ready to party. Al dente rigatoni meets sautéed bell pepper and savory chicken sausage, all coated in a luscious creamy pink sauce. A generous sprinkle of Parmesan cheese ties it all together.

This recipe is designed for busy weeknights when you want something satisfying without the fuss. With simple ingredients and straightforward steps, you can have a restaurant-quality meal on the table in no time.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, thinly slice the scallions, separating white and green parts. Core and dice the bell pepper into 1/2-inch pieces.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
4. In the same skillet, melt butter over medium heat. Add the white parts of scallions and bell pepper. Sauté until softened, about 3-4 minutes.
5. Stir in the tomato paste and Italian seasoning. Cook for 1 minute until fragrant.
6. Add the cream sauce base, 1/4 cup reserved pasta water, sugar and chili flakes. Stir to combine. Bring to a simmer and cook for 2 minutes.
7. Return the cooked sausage to the skillet. Add the drained rigatoni and toss to coat. If the sauce is too thick, add more pasta water a tablespoon at a time.
8. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and the green parts of scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dairy-free?

You can substitute the cream sauce base with a dairy-free alternative and use vegan Parmesan. The butter can be replaced with olive oil.

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.