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    Pork Sausage Rigatoni in a Creamy Sauce with Bell Pepper & L

    Dinner
    Pasta
    Pork
    ​

    2 servings

    portions

    25 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 unit Bell Pepper

    1 unit Roma Tomato

    2 unit Scallions

    1 unit Lemon

    6 ounce Rigatoni Pasta

    9 ounce Italian Pork Sausage

    1 teaspoon Chili Flakes

    4 tablespoon Sour Cream

    2 tablespoon Cream Cheese

    ¼ cup Parmesan Cheese

    1 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Instructions

    • Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Zest and quarter lemon. • Remove sausage* from casing; discard casing.

    • Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.

    • Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.

    • Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

    • Add tomato to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. • Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4 servings, use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter.) • Season with salt, pepper, and lemon zest to taste. Add drained rigatoni and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

    • Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan, and a pinch of chili flakes if desired. Serve with lemon wedges on the side.

    Nutrition

    Taille de Portion

    -

    Calories

    910 kcal

    Lipides Totaux

    47 g

    Lipides Saturés

    21 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    135 mg

    Sodium

    1220 mg

    Glucides Totaux

    87 g

    Fibres Diététiques

    8 g

    Sucres Totaux

    11 g

    Protéines

    40 g

    2 servings

    portions

    25 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    1 unit Bell Pepper

    1 unit Roma Tomato

    2 unit Scallions

    1 unit Lemon

    6 ounce Rigatoni Pasta

    9 ounce Italian Pork Sausage

    1 teaspoon Chili Flakes

    4 tablespoon Sour Cream

    2 tablespoon Cream Cheese

    ¼ cup Parmesan Cheese

    1 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Instructions

    1

    • Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Zest and quarter lemon. • Remove sausage* from casing; discard casing.

    2

    • Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.

    3

    • Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.

    4

    • Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

    5

    • Add tomato to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. • Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4 servings, use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter.) • Season with salt, pepper, and lemon zest to taste. Add drained rigatoni and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

    6

    • Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan, and a pinch of chili flakes if desired. Serve with lemon wedges on the side.