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Chicken Sausage Rigatoni Napoletano
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Chicken Sausage Rigatoni Napoletano

Chicken Sausage Rigatoni Napoletano

with Peas, Chili Flakes & Creamy Garlic Sauce

A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our total go-to for a cozy meal. When you add sweet Italian chicken sausage, green peas, tomato, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of al dente rigatoni cloaked in a creamy, dreamy lemon garlic sauce? We thought so.

Lightning Prep

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

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit

Roma Tomato

1 clove


1 unit


6 ounce

Rigatoni Pasta

(Contains Wheat)

4 ounce


9 ounce

Italian Chicken Sausage Mix

1 teaspoon

Chili Flakes

4 ounce

Cream Sauce Base

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate92 g
Sugar13 g
Dietary Fiber9 g
Protein44 g
Cholesterol185 mg
Sodium1520 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.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut tomato into ½-inch-thick wedges. Peel and finely chop garlic. Zest and quarter lemon

Cook Pasta & Peas

• Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. • In the last 2 minutes of cooking, reserve ¾ cup pasta cooking water, then add peas to same pot and cook until tender. Drain.

Cook Sausage

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll cook through later). Season with salt and a pinch of chili flakes.

Start Sauce

• Add tomato and garlic to pan with sausage. Cook, stirring occasionally, until tomato is slightly softened, 1-2 minutes. • Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan.

Finish Sauce

• Pour in ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until sauce is slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat to low. • Stir in half the Parmesan (save the rest for serving) and 1 TBSP butter (2 TBSP for 4) until melted. • Add lemon juice and lemon zest to taste. Season with salt and pepper.

Finish & Serve

• Add drained rigatoni and peas to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. (For 4 servings, you may need to transfer everything into large pot.) • Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.