Chicken Sausage Rigatoni

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For cream sauce base, In a small saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Cook for 1 minute. Gradually whisk in the milk. Bring to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes for thicken. Season with salt and pepper to taste

Step 2

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.

Step 3

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. • Add sausage* and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

Step 4

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

Step 5

• While pasta cooks, stir Italian Seasoning, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage mixture until coated. • Pour in 1⁄4 cup plain water (1⁄3 cup for 4). Bring to a simmer and cook for 1 minute, then reduce heat to low.

Step 6

• Add cream sauce base to pan with sauce. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Step 7

• 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. • Divide pasta between bowls and top with Parmesan. Garnish with scallion greens and serve.