Creamy Sausage and Zucchini Rigatoni with Pink Sauce

This creamy sausage rigatoni gets its name from the beautiful pink hue of the sauce-“rosa” means pink in Italian. The sauce is made from scratch with tomato paste, cream cheese and a touch of chili flakes for gentle heat. Tossed with al dente rigatoni, tender zucchini and crumbled pork sausage, then finished with a generous sprinkle of Parmesan, this dish is sure to impress.

It’s a simple, convenient and delicious meal that comes together quickly. The creamy sauce coats every bite, while the zucchini adds freshness and the sausage brings savory depth. Perfect for a cozy dinner any night of the week.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Longhini's Pork SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView 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. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, trim the zucchini, halve it lengthwise and slice crosswise into 1/4-inch half-moons. Mince or grate the garlic.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Remove the sausage from its casing and discard the casing. Heat another drizzle of oil in the same pan over medium-high heat. Add the sausage and cook, breaking it into pieces, until almost cooked through, 3-4 minutes.
5. Stir in the garlic and tomato paste; cook until fragrant and the tomato paste is well distributed, 1-2 minutes. Stir in the cream cheese, stock concentrate, 1/2 cup reserved pasta water, butter, sugar and chili flakes to taste. Remove from heat.
6. Add the drained rigatoni and zucchini to the pan with the sauce. Stir in half the Parmesan. Season with salt and pepper. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.
7. Divide between bowls and top with the remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add extra vegetables like bell peppers or mushrooms.

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.