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, 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!

Easy Prep

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

2 unit


18 ounce

Italian Chicken Sausage Mix

6 ounce

Rigatoni Pasta

(Contains Wheat)

1 tablespoon

Italian Seasoning

1 unit

Tomato Paste

4 ounce

Cream Sauce Base

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

1 teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1110 kcal
Fat50 g
Saturated Fat21 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber4 g
Protein66 g
Cholesterol290 mg
Sodium2460 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 produce. • Core, deseed, and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.

Cook Pepper & 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; 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, stirring occasionally, until al dente, 9-11 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

• 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.

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. Garnish with scallion greens and serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.