Chicken Sausage Rigatoni in a Creamy Pink Sauce with Bell Pepper & Parmesan

We consider pasta night a holiday—one that we like to celebrate at least once a week, if not more. If you agree, you’re in luck. This dish has it all: al dente rigatoni noodles, sautéed bell pepper, and flavorful chicken sausage, all tossed in a mouthwatering, creamy pink sauce. Of course, the festivities wouldn’t be complete without a generous sprinkle of Parmesan. Now, let the carb celebrations commence!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring med. pot of salted water to a boil; once boiling, add rigatoni to pot. Cook (10-12 min.), stirring occasionally, until al dente. (Reserve ½C pasta cooking water); drain.

Step 2

Meanwhile, heat drizzle of olive oil in lg. pan over med.-high. Add bell pepper, cooking (3-4 min.) until lightly browned & slightly softened. Add sausage & scallion whites to pan; cook (4-6 min.) breaking up meat into pieces, until browned & cooked through; season with salt & pepper.

Step 3

While pasta cooks, stir Italian Seasoning, tomato paste, & 1t sugar into pan with sausage mixture until coated. • Pour in ¼C water & simmer (1 min.); reduce heat to low.

Step 4

Stir in cream sauce base and 1T butter to pan with sauce; season with salt/pepper.

Step 5

Add drained rigatoni to pan with sauce; toss to coat. (If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.)

Step 6

To serve, divide pasta between bowls & top with Parmesan. Sprinkle with a pinch of chili flakes & garnish with scallion greens.