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Pork Sausage Rigatoni in a Creamy Sauce

Pork Sausage Rigatoni in a Creamy Sauce

with Bell Pepper & Lemon

Hall Of Fame
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Are you the type of person who only goes to sporting events for that huge Italian sausage and pepper hoagie? We’re right there with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the bready bun and replaced it with al dente rigatoni. The tasty tubes are tossed in an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper. Psst—did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park.

Allergens:WheatMilk

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Lemon

6 ounce

Rigatoni Pasta

(ContainsWheat)

9 ounce

Italian Pork Sausage

4 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat46 g
Saturated Fat21 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber8 g
Protein40 g
Cholesterol135 mg
Sodium1170 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
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Zest and quarter lemon. • Remove sausage* from casing; discard casing.

2

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.

3

• Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

4

• Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

5

• Once sausage is cooked through, add tomato to pan. Cook until softened, 1-2 minutes. Reduce heat to medium low. • Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (Use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter for 4 servings.) • Season with salt, pepper, and lemon zest to taste. Add drained rigatoni and 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.

6

• Divide pasta between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with lemon wedges on the side.