in a Creamy Pink Sauce with Bell Pepper & Parmesan
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!
Allergens
Utensils
Tags
Bell Pepper
1 unit
Scallions
2 unit
Diced Skinless Dark Meat Chicken
10 ounce
Rigatoni Pasta
6 ounce
Italian Seasoning
1 tablespoon
Tomato Paste
1 unit
Cream Sauce Base
4 ounce
Parmesan Cheese
3 tablespoon
Salt
Pepper
Olive Oil
Butter
Sugar
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice bell pepper. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. • Add sausage* and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.
• While pasta cooks, stir Italian Seasoning, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage mixture until coated. • Pour in 1⁄4 cup plain water (1/3 cup for 4). Bring to a simmer and cook for 1 minute, then reduce heat to low.
• Add cream sauce base to pan with sauce. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Add drained rigatoni to pan with sauce; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls and top with Parmesan. Garnish with scallion greens and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
790
kcal
Calories
31
g
Fat
15
g
Saturated Fat
81
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
44
g
Protein
190
mg
Cholesterol
560
mg
Sodium
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
with Dark Meat Chicken, Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
in a Creamy Pink Sauce with Bell Pepper & Parmesan
