Miso Rigatoni Rosa with Chicken Sausage
plus Zucchini & Furikake
- Soy
- Wheat
- Eggs
- Fish
- Milk
- Sesame
Savory chicken sausage and tender zucchini simmer in a creamy miso tomato sauce that coats every tube of al dente rigatoni. Finished with Parmesan, umami-rich furikake, and a kick of chili crisp, this fusion pasta brings Japanese flavors to Italian comfort food.
Ingredients
1 unit
Plum Furikake
(Contains: Soy, Wheat, Eggs, Fish, Milk, Sesame)
6 ounce
Rigatoni Pasta
(Contains: Wheat)
9 ounce
Italian Chicken Sausage Mix
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
4 ounce
Cream Sauce Base
(Contains: Milk)
¼ ounce
Chives
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 clove
Garlic
1 unit
Chili Crisp
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
-
While pasta cooks, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Finely chop chives.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until beginning to soften slightly, 2-3 minutes. Season with salt and pepper.
-
Push zucchini and onion to one side of pan. Add sausage* to empty side of pan; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). Stir everything together to combine.
-
Stir garlic and tomato paste into pan with sausage and veggies; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes.
-
Stir in cream sauce base, miso sauce concentrates, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, and ½ tsp sugar (¾ cup reserved pasta cooking water, 2 TBSP butter, and 1 tsp sugar for 4 servings). Remove from heat.
-
Add drained rigatoni to pan with sauce; toss to coat. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
-
Divide pasta between bowls; grate Parmesan over top. Top with furikake and chili crisp to taste. Garnish with chives and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The miso tomato sauce and chili crisp deliver bold, rich flavor that won fans — including picky eaters and pasta skeptics alike. 🎉 Some found the miso subtle against the tomato paste; others loved the unique Italian-Japanese fusion.
- Ease of prep: Quick and straightforward to pull together, with several customers calling it one of their easiest HelloFresh meals.
- Suggestions: Add the chili crisp directly into the sauce for a deeper kick 🌶️; use less tomato paste if you want the miso flavor to shine through more. Some felt Asian-style noodles or a different pasta shape would suit the dish even better.
- Leftovers: At least one customer noted leftovers, and the generous sauce makes it a satisfying next-day meal.
- Furikake: Opinions on the furikake were split — some loved the umami punch, while others found the fishy note off-putting; feel free to start with a small sprinkle and adjust to taste.
