Sausage Rigatoni Rosa with Zucchini & Parm

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

6 ounce Rigatoni Pasta

1 unit Zucchini

1 clove Garlic

9 ounce Longhini's Pork Sausage

1 ½ ounce Tomato Paste

4 tablespoon Cream Cheese

1 unit Chicken Stock Concentrate

1 teaspoon Chili Flakes

½ cup Parmesan Cheese

2 teaspoon Cooking Oil

½ teaspoon Sugar

1 tablespoon Butter

Salt

Pepper

Directions

• Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Remove sausage* from casing; discard casing. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

• Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp 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.

• Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. 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.

Nutrition

• Calories: 920 kcal
• Total Fat: 42 g
• Saturated Fat: 21 g
• Cholesterol: 180 mg
• Sodium: 1860 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 47 g