Sausage Rigatoni Rosa

🥘 Ingredients

• butter
  1 tbsp
• chicken stock concentrate
  2 tbsp
• chili flakes
  ¼ tsp
• cooking oil
  1 tsp
• cream cheese
  2 oz
• garlic
  2 cloves
• longhini's pork sausage
  6 oz
• parmesan cheese
  ¼ cup
• rigatoni pasta
  8 oz
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   rigatoni pasta zucchini garlic longhini's pork sausage tomato paste cream cheese chicken stock concentrate chili flakes parmesan cheese cooking oil sugar butter

   rigatoni pasta: 8 oz, zucchini: 1 unit, garlic: 2 cloves, longhini's pork sausage: 6 oz, tomato paste: 2 tbsp, cream cheese: 2 oz, chicken stock concentrate: 2 tbsp, chili flakes: ¼ tsp, parmesan cheese: ¼ cup, cooking oil: 1 tsp, sugar: ½ tsp, butter: 1 tbsp
2. 

   2

   Wash and dry produce. Bring a large pot of salted water to a boil. Once boiling, add rigatoni pasta; cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain and set aside. Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.
3. 

   3

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender ⏱️ 5 minutes . Remove pan from heat; transfer zucchini to a plate. Remove sausage from casing; discard casing. Heat another drizzle of cooking oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through ⏱️ 3 minutes .
4. 

   4

   Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked ⏱️ 1 minutes . Stir in cream cheese, chicken stock concentrate, ½ cup reserved pasta cooking water, 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. Remove from heat.
5. 5

   Add drained rigatoni and zucchini to pan with sauce. Stir in half the parmesan cheese. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls; top with remaining parmesan cheese and serve.