• C7acef451c166cc65d03c01ab3bd3996

Chicken Sausage Rigatoni

Creamy pink sauce with bell pepper and parmesan cheese

Prep
Cook
Serves 2people
Ingredients
1
bell pepper
2
scallions
9
oz Italian chicken sausage
6
oz rigatoni pasta
1
tbsp Italian seasoning
3/2
oz tomato paste
4
oz cream sauce base (sub; melted mixture of fontina, sour cream, butter)
1/4
cup shredded parmesan cheese
1
tsp chilli flakes
1
tsp olive oil
1
tsp sugar
1
tbsp butter
Directions
1.
Bring medium pot of salted water to a boil. Dice bell pepper, trim and thinly slice scallions, separate whites from greens.
2.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add in bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. Add in sausage and scallion whites to pan. Cook until browned and cooked through, 4-6 minutes, season with salt and pepper.
3.
Once water is boiling, add rigatoni to pot. Cook until al dente, 10-12 minutes. Reserve 1/2 cup pasta water then drain the rest.
4.
While pasta cooks, stir Italian seasoning, tomato paste and 1 tsp sugar into pan with sausage mixture until coated.
5.
Pour in 1/4 cup plain water. Bring to a simmer and cook for a minute, then reduce heat to low.
6.
Add cream sauce base to pan with sauce.
7.
Stir in t tbsp butter until melted and season with salt and pepper.
8.
Add drained rigatoni to the pan with sauce, toss to coat. If needed, stir in some of the reserved pasta water a splash at a time.
9.
Divide pasta into bowls and top with parmesan cheese and a sprinkle of chili flakes. garnish with scallion greens.

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