Chicken Sausage Fusilli in a Creamy Pink Sauce
with Bell Pepper, Parmesan & Gluten-Free Pasta
- Wheat
- Milk
- Eggs
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!
Ingredients
ounce
Rigatoni Pasta
(Contains: Wheat)
9 ounce
Italian Chicken Sausage Mix
1 unit
Tomato Paste
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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 (⅓ cup for 4). Bring to a simmer and cook for 1 minute, then reduce heat to low.
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.
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.
