Pork Sausage Rigatoni Rosa

source: Hello Fresh 2 servings. No, really.


  • 6 oz rigatoni

  • 1x zucchini

  • 1 clove garlic, minced

  • 9 oz italian pork sausage

  • 1 unit? tomato paste

  • 4 tbsp cream cheese

  • 1 unit? chicken stock concentrate

  • 1 tsp chili flakes

  • 6 tbsp parmesan cheese

  • 1/2 tsp sugar

  • 1 tbsp butter


  • bring a pot of salted water to a boil. Add rigatoni. Cook, stirring occasionally, until al dente, 9-11 minutes.

  • reserve 1 cup cooking water. Drain pasta, set aside.

  • while pasta cooks, head a drizzle of oil over medium-high. Trim, halve, and slice zucchini into 1/4 inch half-moons. Add zucchini, season with salt and papper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Transfer to a plate.

  • remove sausage from casing, brown in pan.

  • in the pan, stir garlic and tomato paste with sausage. Cook until garlic is fragramt, tomato paste is distributed, and sausage is cooked, 1-2 minutes.

  • stir in cream cheese, stock concentrate, 1/2 cup reserved pasta water, butter, sugar, chili flakes. remove from heat.

  • mix in drained rigatoni, zucchini, half the parmesan, salt and pepper to taste.

  • serve topped with remaining parmesan.