By Stephanie Gigliotti
Italian Sausage and pepper pasta
8 steps
Prep:10minCook:20min
An easy and super flavorful weeknight pasta dish that comes together quick! If you don’t like sausage you can substitute chicken breast, ground beef, shrimp or leave it out for a vegetarian option.
Updated at: Thu, 17 Aug 2023 03:27:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
48
High
Nutrition per serving
Calories1058.6 kcal (53%)
Total Fat59.9 g (86%)
Carbs91.5 g (35%)
Sugars6.2 g (7%)
Protein36.5 g (73%)
Sodium1201.3 mg (60%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the pasta in cold salted water according to package directions. Reserve 1/2 cup of the pasta water before draining
Step 2
Slice the pepper. Slice the scallions and separate the whites and green parts. Dice the tomatoes
Step 3
Heat the oil in a large pan or Dutch oven. Sautée the peppers and white parts of the scallions 4 minutes. Season with salt and pepper to taste
Step 4
Remove the sausage from the casing and add to the pan, break it up and cook another 4-6 minutes until cooked through.
Step 5
Add more salt and pepper and the red pepper flakes, if desired.
Step 6
Add the tomatoes, cream cheese, sour cream, butter and half the cheese. If the sauce is too think add a little pasta water to thin it out.
Step 7
Zest the lemon and add that in plus a squeeze of lemon juice. Add the cooked rigatoni and toss until combined
Step 8
Top with the green scallions and Serve with the remaining cheese
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