Pork Sausage Rigatoni Rosa

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• chili flakes
  1 tsp
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• garlic
  2 clove
• italian pork sausage
  18 oz
• parmesan cheese
  3/4 c
• pepper
• rigatoni pasta
  12 oz
• salt
• sugar
  1 tsp
• tomato paste
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Wash and dry produce. Bring a large pot of salted water to a boil. Once boiling, add rigatoni pasta 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 lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic .

   rigatoni pasta: 12 oz, zucchini: 2 unit, garlic: 2 clove
2. 

   2

   While pasta cooks, heat a drizzle of cooking oil 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 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).

   cooking oil: 2 tsp, salt, pepper, italian pork sausage: 18 oz
3. 

   3

   Stir tomato paste 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 , chicken stock concentrate , ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn't finished cooking yet), butter , sugar , and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

   tomato paste: 2 unit, cream cheese: 1/2 c, chicken stock concentrate: 2 unit, butter: 2 tbsp, sugar: 1 tsp, chili flakes: 1 tsp
4. 

   4

   Add drained rigatoni and zucchini to pan with sauce. Stir in half the parmesan cheese . 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.

   parmesan cheese: 3/4 c
5. 5

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