Creamy Rigatoni with Italian Sausage and Bell Pepper

This creamy rigatoni with Italian sausage and bell pepper transforms classic stadium fare into an elegant weeknight dinner. Al dente pasta is tossed in a luscious sauce made with cream cheese, sour cream and Parmesan, studded with crispy bits of pork sausage and sweet sautéed bell pepper. A squeeze of lemon and a sprinkle of chili flakes brighten every bite.

Ready in just 25 minutes, this dish delivers big flavor with minimal effort. The creamy sauce clings perfectly to each tube of rigatoni, while the sausage and peppers add texture and savory depth. Top it all with extra Parmesan and scallion greens for a restaurant-quality meal at home.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Zest and quarter lemon. Remove sausage from casing; discard casing.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
3. Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. If there’s excess grease in your pan, carefully pour it out.
4. Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Add tomato to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water and 1 TBSP butter until thoroughly combined. (For 4 servings, use 1/3 cup reserved pasta cooking water and 2 TBSP butter.) Season with salt, pepper and lemon zest to taste. Add drained rigatoni and toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan and a pinch of chili flakes if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this dish ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or milk to revive the sauce.

Is there a substitute for sour cream?

You can use plain Greek yogurt or crème fraîche instead of sour cream for a similar tangy flavor.