HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSausage Rigatoni Rosa
Sausage Rigatoni Rosa

Sausage Rigatoni Rosa

with Zucchini & Parm

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Fun culinary and language fact: “Rosa” means “pink” in Italian. For our chefs version of rigatoni rosa, you’ll make a homemade rosa sauce with tomato paste, cream cheese, broth, and chili flakes (for a little heat!). Toss that with rigatoni, zucchini, and crumbled pork sausage, then sprinkle Parmesan all over and we promise: you’ll be blushing from all the compliments you receive on this meal.

Tags: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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Rigatoni Pasta


1 unit


1 clove


9 ounce

Longhini's Pork Sausage

1.5 ounce

Tomato Paste

4 tablespoon

Cream Cheese


1 unit

Chicken Stock Concentrate

1 teaspoon

Chili Flakes

½ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories920 kcal
Fat42 g
Saturated Fat21 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber5 g
Protein47 g
Cholesterol180 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


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


• 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.


• 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.