Creamy Rigatoni With Pork Sausage
plus Philadelphia Cream Cheese, Broccoli, Lemon & Parmesan
- Wheat
- Milk
Pasta is a mealtime savior that can be made and on the table before your hanger sets in. This easy rigatoni dish is ready in just 20 minutes. Juicy Italian pork sausage combines with short, sturdy pasta tubes in a quick and creamy sauce. Toss in some crisp-tender steamed broccoli and sprinkle on Parm for an all-in-one meal that’s here for the rescue!
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
8 ounce
Broccoli
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Garlic Powder
9 ounce
Italian Pork Sausage
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Quarter lemon.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: If your water isn’t boiling yet, get started on the next steps!
• Place broccoli in a medium, microwave-safe bowl (use a large bowl for 4 servings) and cover with plastic wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! In the last 2-4 minutes of cooking pasta, add broccoli to boiling water and cook with pasta until tender.
• Remove sausage* from casing; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Drain any excess grease from pan if necessary.
• Reduce heat to medium low. Stir Philadelphia cream cheese, sour cream, garlic powder, stock concentrate, ¼ cup pasta cooking water (1⁄3 cup for 4 servings), 2 TBSP butter (4 TBSP for 4), and a big squeeze of lemon juice into pan with sausage. Season with salt and pepper. TIP: If you’ve got some on hand, add a pinch of chili flakes from your pantry for a spicy kick. • Add rigatoni and broccoli. Cook, stirring, until pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
• Divide pasta between bowls. Top with a squeeze of lemon juice. Sprinkle with Parmesan and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the creamy sauce with lemon and garlic, though some found it a bit bland and wanted more seasoning.
- Ease of prep: Quick and simple to make, with clear instructions and perfect ingredient portions for an easy weeknight meal.
- Suggestions: Consider adding chili flakes, extra herbs, or more cream cheese for a richer, thicker sauce 🍲.
- Portions: Generous servings that often provided leftovers, though some wanted more sauce to fully coat the pasta.
- Pasta: Several suggested using smaller noodles like penne instead of rigatoni to better hold the sauce.
Reviews from our home cooks
Good recipe. Easy and quick to prepare. Only comment is I think a mezzi rigatoni would have been a better choice for a skillet sauce.
So yummy!! I boiled the broccoli with the pasta as the recipe suggests as an alternative to microwave. The broccoli flavor is so nice and bright in this dish and the flavor is creamy and delicious! Best served with garlic bread!
My son liked this recipe. I thought the lemon squeeze in the sauce would contrast the flavor, but it was complimentary to the sausage pairing.
This was so yummy! The philadelphia cream cheese, lemon, and red pepper combo made this pasta to die for! 🤤🤤
The sauce was a nice change. The pork also added a good flavor to the rigatoni. Will definitely purchase again.
Easy prep! My kids split the rigatoni with a few broccoli florets, while I ate the broccoli with a few rigatoni noodles. We all got what we wanted.
The rigatoni was a little large for this dish, in our opinion. It overpowered the other ingredients, not in taste, but in size. In a pasta dish, it's nice to be able to get a bite of the pasta, the vegetable, and the meat in one but it was just too large. The overall taste was delicious!
We would have liked it better with hot italian sausage. We did add some hot pepper flakes but it was not the same. Lacking any distinct flavor. Broccoli overwhelmed the sausage and lemon did not help much. Easy prep though!
This was good. I did saute 1/2 chopped onion, and then added sausage. The pasta did not match the picture at all as the tasty sauce was stretched too thin by the large tubular pasta. I will try this again but with a smaller rigatoni and possibly an ounce less.
Good ingredients, good recipe. I liked the sauce. I thought the way the broccoli was used in the pasta was weird though so I used it as a side. Also I would have preferred a block of parmesan instead of a pre-grated one although I realize that is expensive.
