Chicken Sausage Rigatoni
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Chicken Sausage Rigatoni

Chicken Sausage Rigatoni

in a Creamy Pink Sauce with Bell Pepper & Parmesan

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 noodles, 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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Bell Pepper

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base

(Contains Milk)

1 teaspoon

Chili Flakes

2 unit


6 ounce

Rigatoni Pasta

(Contains Wheat)

1.5 ounce

Tomato Paste

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol185 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan



• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Core, deseed, and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.

Cook Sausage

• 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 to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

Cook Pasta

• Once water is boiling, add rigatoni to pot. Cook until al dente, 10-12 minutes. • Reserve ½ cup pasta cooking water, then drain.

Start Sauce

• 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.

Finish Sauce

• Cut top off carton of cream sauce base to open fully; pour contents into pan with sauce. Using a spoon or spatula, scrape any remaining cream sauce from carton into pan. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Finish & Serve

• 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. Sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.