Chicken Sausage Rigatoni

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Step 1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Step 2

Core, deseed, and dice bell pepper. Trim and thinly sliced 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.

Step 4

Add sausage and scallion whites to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

Step 5

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Step 6

Reserve 1/2 cup pasta cooking water. Then drain.

Step 7

While pasta cooks, stir Italian seasoning, tomato paste, and 1 teaspoon sugar into pan with sausage mixture until coated.

Step 8

Pour in 1/4 cup plain water. Bring to a simmer and cook for one minute, then reduce heat to low.

Step 9

Add cream sauce base to pan with sauce. Stir in 1 tablespoon butter until melted. Season with salt and pepper.

Step 10

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 11

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