Chicken Sausage Rigatoni in a Creamy Pink Sauce with Bell Pepper & Parmesan

Ingredients

• 1 Bell Pepper
• 9 oz Italian Chicken Sausage Mix
• 1 tbsp Italian Seasoning
• 4 oz Cream Sauce Base
• 2 Scallions
• 6 oz Rigatoni Pasta
• 1½ oz Tomato Paste
• ¼ cup Parmesan Cheese
• 1 tsp Olive Oil
• 1 tsp Sugar
• 1 tbsp Butter
• Salt
• Pepper

Steps

1. 1Mark step 1 done

   • Bring a medium pot of salted water toa boil. Wash and dry produce.• Core, deseed, and dice bell pepper.Trim and thinly slice scallions,separating whites from greens.

2. 2Mark step 2 done

   • Heat a drizzle of olive oil in a largepan over medium-high heat. Add bellpepper and cook until lightly brownedand 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 saltand pepper.

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3. 3Mark step 3 done

   • Once water is boiling, add rigatonito pot. Cook, stirring occasionally, untilal dente, 9-11 minutes.• Reserve ½ cup pasta cooking water,then drain.

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4. 4Mark step 4 done

   • While pasta cooks, stir ItalianSeasoning, tomato paste, and 1 tspsugar (2 tsp for 4 servings) into panwith sausage mixture until coated.• Pour in ¼ cup plain water (1⁄3 cup for 4).Bring to a simmer and cook for1 minute, then reduce heat to low.

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5. 5Mark step 5 done

   • Add cream sauce base to pan withsauce. Stir in 1 TBSP butter (2 TBSP for4 servings) until melted. Season withsalt and pepper.

6. 6Mark step 6 done

   • Add drained rigatoni to pan withsauce; toss to coat. If needed, stirin reserved pasta cooking water asplash at a time until pasta is coated ina creamy sauce.• Divide pasta between bowls and topwith Parmesan. Garnish with scalliongreens and serve.