Chicken Sausage Rigatoni in a Creamy Pink Sauce with Bell Pe

• 份量: 2 servings
• 准备时间: 20 minutes
• 总时间: 25 minutes

配料

1 unit Bell Pepper

9 ounce Italian Chicken Sausage Mix

1 tablespoon Italian Seasoning

4 ounce Cream Sauce Base

2 unit Scallions

6 ounce Rigatoni Pasta

1 ½ ounce Tomato Paste

¼ cup Parmesan Cheese

1 teaspoon Olive Oil

1 teaspoon Sugar

1 tablespoon Butter

Salt

Pepper

步骤

• 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 ½ 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 ¼ 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.

营养

• 卡路里: 870 kcal
• 总脂肪: 38 g
• 饱和脂肪: 18 g
• 胆固醇: 180 mg
• 钠: 1610 mg
• 总碳水化合物: 89 g
• 膳食纤维: 5 g
• 总糖: 14 g
• 蛋白质: 42 g