Creamy Sausage Rigatoni with Bell Pepper and Lemon

If you’re the kind of person who goes to sporting events just for that giant Italian sausage and pepper hoagie, we’re right there with you. This recipe takes that beloved stadium fare and transforms it into an elegant weeknight dinner with a few delicious twists. Instead of a bun, we toss al dente rigatoni in an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper.

Psst-did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park. The bright zest of lemon cuts through the richness, while a pinch of chili flakes adds a gentle warmth. Ready in about 25 minutes, it’s a simple yet impressive meal that will have everyone asking for seconds.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Tip: 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. Season with salt, pepper and lemon zest to taste. Add drained rigatoni and toss to coat. For 4 servings: Stir in 1/3 cup reserved pasta cooking water and 2 TBSP butter. Tip: 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, you can substitute rigatoni with other short pasta like penne, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

You can try using dairy-free alternatives for sour cream, cream cheese and Parmesan, but the flavor and texture may differ. We recommend using full-fat coconut cream as a substitute for the creamy elements.

How do I store leftovers?

Store leftovers 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 revive the sauce.