Creamy Sausage and Pepper Rigatoni with Lemon and Parmesan

If you love the classic combination of Italian sausage and sweet bell peppers, this creamy rigatoni dish is for you. We’ve taken all the flavors of a stadium-style sausage and pepper hoagie and turned them into an elegant weeknight pasta dinner. Al dente rigatoni is tossed in an ultra-creamy sauce studded with crispy bits of pork sausage and sautéed bell pepper, with a bright hint of lemon and a generous sprinkle of Parmesan cheese.

This recipe comes together in just 25 minutes, making it perfect for busy evenings when you crave something hearty and satisfying. The creamy sauce gets its richness from a blend of cream cheese and sour cream, while chili flakes add a subtle kick. Serve it with extra Parmesan on top for a meal that truly knocks it out of the park.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView 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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes. Transfer to a plate.
3. In the same skillet, add the butter and diced bell pepper. Sauté until softened, about 3-4 minutes. Add the chili flakes and cook for 30 seconds.
4. Reduce heat to low. Stir in the cream cheese and sour cream until melted and smooth. Add the cooked sausage back to the skillet, along with the diced tomato and half the sliced scallions. Cook for 1-2 minutes.
5. Add the drained rigatoni to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency. Squeeze the lemon juice over the pasta and stir.
6. Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese and the remaining scallions.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or farfalle works well with this creamy sauce.

Can I make this recipe dairy-free?

You can substitute the cream cheese and sour cream with dairy-free alternatives, but the flavor and texture will change. Use a plant-based butter and omit the Parmesan or use a vegan substitute.

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 to loosen the sauce.