Pork Sausage Rigatoni Rosa
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Pork Sausage Rigatoni Rosa

Pork Sausage Rigatoni Rosa

with Cream Cheese, Zucchini & Parm

Web Description: 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.

Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

6 ounce

Rigatoni Pasta

(Contains Wheat)

1 unit


1 clove


9 ounce

Italian Pork Sausage

1 unit

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


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories910 kcal
Fat50 g
Saturated Fat22 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber4 g
Protein42 g
Cholesterol125 mg
Sodium1860 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.


Large Pot
Large Pan


Cook Pasta & Prep

• 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.

Cook Zucchini & Sausage

• 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 if necessary; discard casing. Heat another drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

Make Sauce

• 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.

Finish & Serve

• 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.

Pork Sausage is fully cooked when internal temperature reaches 160°.