Chicken Sausage Rigatoni Rosa

Name: Chicken Sausage Rigatoni Rosa with Cream Cheese, Zucchini & Parm
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce Rigatoni Pasta; 1 unit Zucchini; 1 clove Garlic; 9 ounce Italian Chicken Sausage Mix; 1.5 ounce Tomato Paste; 4 tablespoon Cream Cheese; 1 unit Chicken Stock Concentrate; 1 teaspoon Chili Flakes; 6 tablespoon Parmesan Cheese; 2 teaspoon Cooking Oil; ½ teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

with Cream Cheese, Zucchini & Parm

Sara HeilmanPublished on September 28, 2022

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Fun fact: “Rosa” means “pink” in Italian. For our chefs’ version of rigatoni rosa, you’ll make a homemade pink sauce with a savory sausage base and a sprinkle of chili flakes (for a little heat!). Toss that with rigatoni and sautéed zucchini, then sprinkle Parmesan all over and we promise: you’ll be blushing from all the compliments you receive on this meal.

Tags:

Easy Prep

•Quick

Allergens:

Wheat

•Milk

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

6 ounce

Rigatoni Pasta

(Contains: Wheat)

1 unit

Zucchini

1 clove

Garlic

9 ounce

Italian Chicken Sausage Mix

1.5 ounce

Tomato Paste

4 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Chili Flakes

6 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories880 kcal

Fat38 g

Saturated Fat17 g

Carbohydrate84 g

Sugar13 g

Dietary Fiber5 g

Protein46 g

Cholesterol165 mg

Sodium1750 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

•Large Pot

•Strainer

•Large Pan

Instructions

• Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Remove sausage from casing; discard casing. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage (no need to remove casing—there is none!) for pork sausage.

• Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

• Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve.

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