Beef Rigatoni Rosa
with Cream Cheese, Zucchini & Parm
- Wheat
- Milk
Fun fact: “Rosa” means “pink” in Italian. For our chefs’ version of rigatoni rosa, you’ll make a homemade pink sauce with a savory sausage base and a sprinkle of chili flakes (for a little heat!). Toss that with rigatoni and sautéed zucchini, then sprinkle Parmesan all over and we promise: you’ll be blushing from all the compliments you receive on this meal.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Zucchini
4 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
1 clove
Garlic
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside.
Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate.
Remove sausage* from casing if necessary; discard casing. Heat another drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).
Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes.
Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.
Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide between bowls; top with remaining Parmesan and serve. TIP: This dish pairs well with a medium-bodied Sangiovese like Collezione di Paolo Chianti Riserva.
