Chicken Sausage Rigatoni in a Creamy Pink Sauce

Name: Chicken Sausage Rigatoni in a Creamy Pink Sauce with Bell Pepper & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Bell Pepper; 9 oz Italian Chicken Sausage Mix; 1 tbsp Italian Seasoning; 4 oz Cream Sauce Base; 2 unit Scallions; 6 oz Pasta; 1 1/2 oz Tomato Paste; 1/4 cup Parmesan Cheese; 1 tsp Olive Oil; 1 tsp Granulated Sugar; 1 tbsp Butter; Salt; Black Pepper

with Bell Pepper & Parmesan

By Recipe0 System

We consider pasta night a holiday—one that we like to celebrate at least once a week, if not more. If you agree, you’re in luck. This dish has it all: al dente rigatoni, sautéed bell pepper, and flavorful chicken sausage, all tossed in a mouthwatering, creamy pink sauce. Of course, the festivities wouldn’t be complete without a generous sprinkle of Parmesan. Now, let the carb celebrations commence!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
9 oz Italian Chicken Sausage Mix
1 tbsp Italian Seasoning
4 oz Cream Sauce Base
2 unit Scallions
6 oz Pasta
1 1/2 oz Tomato Paste
1/4 cup Parmesan Cheese
1 tsp Olive Oil
1 tsp Granulated Sugar
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Core, deseed, and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes.

Add sausage* and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
3

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.
4

While pasta cooks, stir Italian Seasoning, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage mixture until coated.

Pour in ¼ cup plain water (1⁄3 cup for 4). Bring to a simmer and cook for 1 minute, then reduce heat to low.
5

Add cream sauce base to pan with sauce. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
6

Add drained rigatoni to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls and top with Parmesan. Garnish with scallion greens and serve.

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