Creamy Rigatoni with Chicken Sausage and Bell Pepper

This creamy rigatoni with chicken sausage and bell pepper is the perfect weeknight indulgence. Al dente pasta, savory sausage and sweet bell pepper come together in a luscious pink sauce that’s both tangy and rich. A generous sprinkle of Parmesan adds the finishing touch.

Ready in just 30 minutes, this dish proves that a satisfying homemade pasta dinner doesn’t have to be complicated. It’s a celebration of simple, quality ingredients that taste anything but ordinary.

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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.
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. Cut the top off the carton of cream sauce base to open fully; pour the contents into the pan with the sauce. Using a spoon or spatula, scrape any remaining cream sauce from the carton 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 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 scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken or pork sausage. Just adjust cooking time accordingly.

Can I make this dish ahead of time?

This pasta is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk.

What can I use instead of cream sauce base?

You can substitute with ½ cup heavy cream mixed with 2 tablespoons of tomato paste for a similar pink sauce.