Creamy Pesto Rigatoni & Hot Italian Sausage with Tomatoes & Parmesan
15 Min Meal

Creamy Pesto Rigatoni & Hot Italian Sausage

with Tomatoes & Parmesan

15 MIN
2 Servings
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  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
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    includes 3 oz Antibiotic-Free Diced Pancetta View recipe
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
  • with Hot Italian Pork Sausage

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The star of this dish is the rich sauce, a mixture of béchamel and pesto, which you'll use to coat tubular rigatoni pasta and spicy Italian sausage. Juicy tomatoes provide freshness, and you'll finish it off with a garnish of tangy parmesan cheese.
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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    ingredients
    Creamy Pesto Rigatoni & Hot Italian Sausage with Tomatoes & Parmesan
    Title
    • 10 oz Hot Italian Pork Sausage
    • 10 oz Cooked Rigatoni Pasta
    • 4 oz Grape Tomatoes
    • 1 oz Sliced Roasted Red Peppers
    • ⅓ cup Béchamel Sauce
    • ⅓ cup Basil Pesto
    • ¼ cup Grated Parmesan Cheese
    Prepare the tomatoes
    1 Prepare the tomatoes

    Wash, dry, and halve the tomatoes

    2 Cook the sausage & tomatoes

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the halved tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened and the sausage is cooked through.

    Cook the sausage & tomatoes
    Finish the pasta & serve your dish
    3 Finish the pasta & serve your dish

    Add the béchamel, pesto, pasta, and 2 teaspoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Serve the finished pasta garnished with half the parmesan (you will have extra). Enjoy!

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