Creamy Sausage and Zucchini Rigatoni with Pink Sauce and Arugula Salad

This rigatoni rosa gets its name from the beautiful pink sauce made with tomato paste, cream cheese and a touch of chili flakes. The savory Italian pork sausage and tender zucchini create a hearty base, while the creamy sauce coats every piece of pasta perfectly.

Serve it with a simple lemony arugula salad for a fresh contrast. It’s a quick, satisfying meal that comes together in just 20 minutes-perfect for busy weeknights when you want something special without the fuss.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain and set aside.
2. Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince garlic. Quarter the lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Remove sausage from casing if needed. Heat another drizzle of oil in the same pan. Add sausage and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir in garlic and tomato paste; cook until fragrant and sausage is fully cooked, 1-2 minutes. Add cream cheese, stock concentrate, ½ cup reserved pasta water, butter, sugar and chili flakes to taste. Stir until smooth. Remove from heat.
6. Add drained rigatoni and zucchini to the pan. Stir in half the Parmesan. Season with salt and pepper. If sauce is too thick, add more pasta water a splash at a time.
7. In a large bowl, whisk together juice from half the lemon, olive oil, salt and pepper. Add arugula and toss to coat.
8. Divide pasta among bowls, top with remaining Parmesan and serve with arugula salad and lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this vegetarian?

Substitute the pork sausage with a plant-based sausage or mushrooms.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk.