Chicken Sausage Rigatoni

Name: Chicken Sausage Rigatoni in a Creamy Pink Sauce with Bell Pepper & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 9 ounce Italian Chicken Sausage Mix; 1 tablespoon Italian Seasoning; 4 ounce Cream Sauce Base; 2 unit Scallions; 6 ounce Rigatoni Pasta; 1.5 ounce Tomato Paste; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; 1 teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

in a Creamy Pink Sauce with Bell Pepper & Parmesan

Recipe Development TeamPublished on September 08, 2021

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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!

Tags:

Spicy

•Easy Prep

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base

(Contains: Milk)

2 unit

Scallions

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

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories870 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber5 g

Protein42 g

Cholesterol180 mg

Sodium1610 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.

Utensils

•Medium Pot

•Large Pan

•Strainer

Instructions

• 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 to pan; 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, 10-12 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 (1⁄3 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.