Chicken Sausage Rigatoni

Overview

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, 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!

Inspired by HelloFresh, this pasta dinner is quick, satisfying, and packed with weeknight comfort.

• Serves: 6
• Prep Time: ~5 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Italian Chicken Sausage	27 oz (765 g)	~1,470 kcal	FatSecret
Rigatoni Pasta (dry)	18 oz (510 g)	~1,890 kcal	FatSecret
Red Bell Pepper	3 medium (450 g)	~135 kcal	FatSecret
Tomato Paste	4.5 oz (128 g)	~135 kcal	FatSecret
Cream Sauce Base	12 oz (340 g)	~960 kcal	Estimated (based on cream, butter, flour)
Parmesan Cheese	¾ cup (3 oz / 85 g)	~330 kcal	FatSecret
Scallions	2 medium (30 g)	~10 kcal	FatSecret
Olive Oil / Cooking Oil	~1.5 tbsp (21 g)	~180 kcal	FatSecret
Butter	3 tbsp (42 g)	~300 kcal	FatSecret
Sugar	3 tsp (12 g)	~48 kcal	FatSecret

Total (approx): 5,458 kcal
Per serving (6 servings): ~910 kcal

Ingredients

Produce

• 3 red bell peppers (diced)
• 2 scallions (thinly sliced, whites and greens separated)

Pantry

• 18 oz rigatoni pasta
• 4.5 oz tomato paste
• 3 tbsp Italian seasoning
• 3 tsp sugar
• 3 tbsp butter
• Cooking oil or olive oil
• Salt & pepper

Dairy

• 12 oz cream sauce base
• ¾ cup Parmesan cheese

Protein

• 27 oz Italian chicken sausage mix

Instructions

Step 1: Prep the Produce

1. Bring a medium pot of salted water to a boil.
2. Wash and dry produce.
3. Core, deseed, and dice bell peppers.
4. Trim and thinly slice scallions, separating whites from greens.

Step 2: Cook the Sausage & Peppers

1. Heat a drizzle of olive oil in a large pan over medium-high heat.
2. Add diced bell peppers and cook for 3–4 minutes, until lightly browned and softened.
3. Add chicken sausage and scallion whites.
4. Cook, breaking up the meat, until browned and cooked through, 4–6 minutes.
5. Season with salt and pepper.

Step 3: Cook the Pasta

1. Once water is boiling, add rigatoni.
2. Cook until al dente, 9–11 minutes.
3. Reserve ½ cup pasta water, then drain.

Step 4: Make the Sauce Base

1. Stir in Italian seasoning, tomato paste, and 1 tsp sugar into the sausage mixture.
2. Add ¼ cup water and bring to a simmer.
3. Cook for 1 minute, then reduce heat to low.

Step 5: Finish the Sauce

1. Add cream sauce base to the pan.
2. Stir in 1 tbsp butter until melted and sauce is creamy.
3. Season with salt and pepper to taste.

Step 6: Combine & Serve

1. Add drained rigatoni to the sauce.
2. Toss to coat, adding reserved pasta water a splash at a time as needed.
3. Divide pasta between bowls.
4. Top with Parmesan and scallion greens.
5. Serve and enjoy!

Notes

• Stir in extra butter before serving for added richness.
• Swap rigatoni for penne or fusilli if needed.
• Add red pepper flakes for a spicy twist.