---
title: Pork Sausage Rigatoni Rosa
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-sausage-rigatoni-rosa-64f8835af6dcf759f5e61093
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Easy Prep
  - Quick
rating: 4.5
rating_count: 42600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many love the creamy, savory taste with perfect spice balance, though some found it bland and suggest adding Italian seasoning or extra garlic."
  - theme: Ease of prep
    text: "Super easy and quick to make, though removing sausage from casings can be messy and pasta often needs longer cooking time."
nutrition:
  calories: 910
  protein: 42
  fat: 50
  saturated fat: 22
  carbohydrates: 80
  sugar: 13
  fiber: 4
  cholesterol: 125
  sodium: 1860
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/pork-sausage-rigatoni-rosa.avif"
---

Wash and dry produce. Bring a #large pot{} of salted water to a boil. Once boiling, add @rigatoni pasta{12%oz} and cook, stirring occasionally, until al dente ~{10%minutes}. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain using #strainer{} and set aside. Meanwhile, trim and halve @zucchini{2%unit} lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate @garlic{2%clove}.

While pasta cooks, heat a drizzle of @cooking oil{2%tsp} 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 @italian pork sausage{18%oz} from casing if necessary; discard casing. Heat another drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking up meat into pieces, until almost cooked through ~{4%minutes} (it'll finish cooking in the next step).

Stir @tomato paste{2%unit} and garlic into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked ~{2%minutes}. Stir in @cream cheese{8%tbsp}, @chicken stock concentrate{2%unit}, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn't finished cooking yet), @butter{2%tbsp}, @sugar{1%tsp}, and a pinch of @chili flakes{1%tsp} to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

Add drained rigatoni and zucchini to pan with sauce. Stir in half the @parmesan cheese{12%tbsp}. 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 and serve.

Pork Sausage is fully cooked when internal temperature reaches 160 degrees F.