Pink pasta is an instant crowd pleaser. Our version of this trendy dish nixes the vodka and ups the flavor thanks to our Italian Herb Chicken Sausage, and the result is a creamy tomato pasta you’ll go back to again and again. The real Calabrian chile flakes in the recipe (and inside our sausage) gives the whole dish a spicy kick, while heavy cream mellows out the bright, tangy zip of your favorite tomato sauce (jarred or homemade—no judgement here). The best part? The whole thing comes together in less than 20 minutes. Trust us, this one’s an absolute banger.
SERVING MULTIPLIER:
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2X
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4X
1 package Italian Herb chicken sausage (casing removed and hand crumbled)
1 pound dried rigatoni pasta
0.25 cup extra virgin olive oil
2 tablespoons minced garlic
3 cups jarred marinara sauce
1 cup heavy cream
0.25 teaspoon Calabrian chile flakes (or red pepper flakes)
0.75 cup grated Parmesan cheese
1 teaspoon Kosher salt
4 whole torn basil leaves
Instructions
Prep Time: 10 min | Cook Time: 15 min | Servings: 1
1
Bring a large pot of generously salted water to a boil. Add the pasta and cook until just shy of al dente, according to package instructions. Reserve ½ cup of the pasta water before draining.
2
While the pasta cooks, heat a large pan over medium heat. Add 3 tablespoons of olive oil and the sausage. Sauté until browned, about 2–3 minutes. Transfer the sausage to a plate and set aside.
3
In the same pan, add the remaining tablespoon of olive oil. Sauté the red chile flakes and garlic until fragrant and just tender, about 1–2 minutes. Stir in the cream and bring to a simmer, then add the marinara and a pinch of kosher salt. Stir to combine.
4
Add the drained pasta to the sauce and mix to coat. Cook over medium heat, stirring frequently, until the pasta is tender and saucy. Add a splash of reserved pasta water as needed to achieve your preferred sauce consistency
5
Turn off the heat. Stir in the torn basil, half of the sausage, and grated Parmesan. Toss until everything’s evenly combined.
6
Transfer to a serving bowl and top with the remaining sausage. Finish with extra Parmesan and basil if you’re feeling it. Mangia!
