Creamy Fresh Rigatoni & Pork Sausage
with Grape Tomatoes, Bell Pepper & Parmesan
- Milk
- Eggs
- Wheat
In this comforting bowl, fast-cooking fresh rigatoni pasta is coated in an ultra-creamy sauce studded with bites of pork sausage, juicy burst grape tomatoes, and sweet sautéed bell pepper. It's seasoned with lemon zest and finished with scallion greens, chili flakes if you please, plus plenty of Parmesan cheese.
Ingredients
2 unit
Scallions
1 unit
Lemon
4 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Parmesan Cheese Block
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Bell Pepper
9 ounce
Italian Pork Sausage Mix
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lemon.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add scallion whites, bell pepper, and tomatoes. Cook, stirring occasionally, until slightly softened, 3-4 minutes. Season with salt and pepper.
• Remove sausage from casing if necessary; discard casing. • Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes from your pantry and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.
• Using your hands, separate rigatoni if sticking together. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. Reserve pot.
• Return pot used for pasta to medium-low heat. Grate half the Parmesan directly into pot, then stir in cream cheese, sour cream, 1⁄4 cup reserved pasta cooking water, 1 TBSP butter, and juice from half the lemon (1⁄3 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Season with salt, pepper, and lemon zest to taste. • Add sausage mixture and drained rigatoni; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Divide rigatoni between bowls. Grate remaining Parmesan over top, then sprinkle with scallion greens and a pinch of chili flakes from your pantry if desired. Serve with remaining lemon wedges on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, flavorful sauce, though some found it too rich or lemony. Consider adjusting lemon and dairy to taste 🍋.
- Ease of prep: Quick and simple to make, with fresh pasta earning praise. Some suggest cooking and draining sausage separately for better results.
- Suggestions: Try adding garlic or Italian seasoning for more depth. Consider swapping sausage for chicken if preferred.
- Portions: Adding extra pasta or veggies can stretch the meal further. Some found it filling as-is.
- Leftovers: Several mentioned it tasted even better the next day, making great leftovers 🎉.
