Italian Sausage & Fresh Rigatoni Pasta

with Lemon-Parmesan Cream Sauce, Bell Peppers & Grape Tomatoes

Allergens: Milk, Eggs, Wheat

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Fresh Rigatoni Pasta

    7 ounce

  • Cream Cheese

    4 tablespoon

  • Lemon

    1 unit

  • Grape Tomatoes

    4 ounce

  • Parmesan Cheese Block

    1 unit

  • Scallions

    2 units

  • Bell Pepper

    1 unit

  • Italian Pork Sausage

    9 ounce

  • Olive Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Bring a large pot of salted water to a boil. Wash and dry produce.
  • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lemon.
2
  • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add scallion whites, bell pepper, and grape tomatoes. Cook, stirring occasionally, until slightly softened, 3-4 minutes. Season with salt and pepper.
3
  • Remove sausage from casing if necessary; discard casing.
  • Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes from your pantry and cook until fragrant, 15 seconds. (TIP: If there's excess grease in your pan, carefully pour it out.)
4
  • Break apart rigatoni with using your hands, if sticking together. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes.
  • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Reserve pot.
5
  • Return pot used for pasta to medium-low heat. Grate half the Parmesan directly into pot, then stir in cream cheese, sour cream, juice from half the lemon, ¼ cup reserved pasta cooking water, and 1 TBSP butter (for 4 servings, use all the lemon, ⅓ cup reserved pasta cooking water, and 2 TBSP butter). Season with salt, pepper, and lemon zest to taste.
  • Add sausage mixture and drained rigatoni; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.)
6
  • Divide pasta between bowls. Grate remaining Parmesan over top, then sprinkle with scallion greens and a pinch of chili flakes from your pantry if desired. Serve with any remaining lemon wedges on the side.