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Chicken Sausage Rigatoni

Chicken Sausage Rigatoni

in a Creamy Pink Sauce with Bell Pepper & Parmesan

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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:SpicyEasy Prep

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base


1 teaspoon

Chili Flakes

2 unit


6 ounce

Rigatoni Pasta


1.5 ounce

Tomato Paste

¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories880 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber5 g
Protein42 g
Cholesterol180 mg
Sodium1620 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


• Stir cream sauce base and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce. 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 rigatoni between bowls and top with Parmesan. Sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.