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Chicken Sausage Rigatoni Napoletano

Chicken Sausage Rigatoni Napoletano

with Peas, Chili Flakes & Creamy Garlic Sauce

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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.

Tags:Lightning Prep
Allergens:WheatMilk

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

1 clove

Garlic

1 unit

Lemon

6 ounce

Rigatoni Pasta

(ContainsWheat)

4 ounce

Peas

9 ounce

Italian Chicken Sausage Mix

1 teaspoon

Chili Flakes

4 ounce

Cream Sauce Base

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

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

3

• 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.

4

• 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 to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan.

5

• 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 zest to taste. Season with salt and pepper.

6

• Add 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.