---
title: Sausage Rigatoni Rosa
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sausage-rigatoni-rosa-61670e1d56500a6c124cd925
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Easy Prep
  - Pasta
  - Italian
  - Quick
rating: 4.5
rating_count: 1700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the creamy rosa sauce and sausage combo, though some found it a bit greasy or bland.
  - theme: Ease of prep
    text: Quick and simple to make, with clear instructions that even kids could follow.
image: "https://images.recipes.furrysalamander.com/sausage-rigatoni-rosa.avif"
---
@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}

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.

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}.

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.

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.