Creamy Rigatoni with Pork Sausage

Ingredients

• 8.0 oz broccoli florets
• 1.0 lemon
• 2.0 tablespoons butter
• 4.0 tablespoons cream cheese
• 0.25 cups shredded parmesan cheese
• 2.0 tablespoons sour cream
• 9.0 oz italian pork sausage
• 1.0 teaspoon cooking oil
• 1.0 teaspoon garlic powder
• pepper
• salt
• 1.0 unit chicken stock concentrate
• 6.0 oz rigatoni pasta

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Quarter lemon.
2. Step 2: Once water is boiling, add rigatoni to the pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain.
3. Step 3: Place broccoli in a medium, microwave-safe bowl and cover with plastic wrap. Microwave until tender, about 1-2 minutes. TIP: If you don't have a microwave, add broccoli to boiling water during the last 2-4 minutes of cooking pasta.
4. Step 4: Remove sausage from casing and discard the casing. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking it up into pieces, until browned and cooked through, about 4-6 minutes. TIP: Drain any excess grease from the pan if necessary.
5. Step 5: Reduce heat to medium low. Stir in Philadelphia cream cheese, sour cream, garlic powder, stock concentrate, ¼ cup pasta cooking water, 2 tablespoons of butter, and a big squeeze of lemon juice into the pan with the sausage. Season with salt and pepper. TIP: For a spicy kick, add a pinch of chili flakes. Add rigatoni and broccoli, and cook while stirring until the pasta is coated in the creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
6. Step 6: Divide the pasta between bowls. Top with a squeeze of lemon juice and sprinkle with Parmesan. Serve with any remaining lemon wedges on the side.