Sausage Rigatoni Rosa
with Zucchini & Parm
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Rigatoni Pasta
(Contains Wheat)
1 unit
Zucchini
1 clove
Garlic
9 ounce
Longhini's Pork Sausage
1.5 ounce
Tomato Paste
4 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
