Pork Sausage Rigatoni in a Creamy Sauce

🥘 Ingredients

• Italian sausage
  24 oz
• bell pepper
  2 unit
• cream sauce
  1 c
• lemon
  2 unit
• rigatoni pasta
  1 lb
• scallions
  1 bunch, 3 unit
• sour cream
  ⅓ cup
• tomato
  2 unit

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, core, and thinly slice bell pepper . Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon . Dice tomato . Remove Italian sausage from casing; discard casing.

   bell pepper: 1 unit, scallions: 1 bunch, lemon: 1 unit, tomato: 1 unit, Italian sausage: 12 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and black pepper.
3. 

   3

   Add sausage to pan with bell pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in chili flakes to taste, 15 seconds. TASTING TIP: If you like things spicy, stir in more chili flakes.
4. 

   4

   Reserve ½ cup pasta cooking water before draining. Drain rigatoni; set aside.
5. 

   5

   Add drained pasta, sour cream, half the Parmesan, and 1 TBSP butter to pan with sausage mixture. Toss to combine, adding reserved pasta water 1 TBSP at a time until pasta is well coated and creamy. Season with salt, pepper, and a squeeze of lemon juice to taste.
6. 

   6

   Divide pasta between bowls. Garnish with remaining Parmesan, scallion greens, and a pinch of chili flakes if desired. Serve with lemon wedges on the side.
7. 7

   *Source: [https://www.hellofresh.com/recipes/pork-sausage-rigatoni-in-a-creamy-sauce-6006f51b3ceb6e4951](https://www.hellofresh.com/recipes/pork-sausage-rigatoni-in-a-creamy-sauce-6006f51b3ceb6e4951)* title: Pork Sausage Rigatoni in a Creamy Sauce source: name: HelloFresh url: https://www.hellofresh.com/recipes/pork-sausage-rigatoni-in-a-creamy-sauce-6006f51b3ceb6e4951 servings: 4 prep time: 10 minutes cook time: 25 minutes time required: 35 minutes difficulty: medium allergens: - Wheat - Milk - Soy tags: - Calorie Smart - Spicy rating: 4.6 rating_count: 53100 source_chef: Michelle Doll Olson review_highlights: - theme: Flavor text: Lemon brightens the rich cream sauce nicely. - theme: Ease of prep text: Super quick and easy to make, though sausage casing can be tricky. nutrition: calories: 870 protein: 31 fat: 46 saturated fat: 18 carbohydrates: 88 sugar: 6 fiber: 4 cholesterol: 105 sodium: 920 potassium: 720 calcium: 155 iron: 4.8
8. 8

   Bring a large pot of salted water to a boil. Wash and dry all produce.
9. 9

   Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions , separating whites from greens. Quarter lemon . Halve tomato and dice into ½-inch pieces.

   bell pepper: 1 unit, scallions: 3 unit, lemon: 1 unit, tomato: 1 unit
10. 10

    In a small bowl, combine sour cream and a squeeze of lemon juice. Season with salt and pepper.

    sour cream: ⅓ cup
11. 11

    Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 2-3 minutes.
12. 12

    Add Italian sausage , breaking up meat into pieces, and cook until browned and cooked through, 4-6 minutes. Season with salt and pepper.

    Italian sausage: 12 oz
13. 13

    Add rigatoni pasta , tomato, and cream sauce to pan with sausage. Toss to coat, adding reserved pasta water as needed until sauce is silky and clings to pasta. Cook until tomato is just softened, 1-2 minutes.

    rigatoni pasta: 1 lb, cream sauce: 1 c
14. 14

    Season with salt and pepper. Stir in half the Parmesan and a squeeze of lemon juice to taste.
15. 15

    Divide pasta between bowls. Garnish with remaining Parmesan and scallion greens. Serve with lemon wedges on the side.
16. 16

    precooked: true