Edit Creamy Rigatoni with Pork Sausage

Instructions

One step per line

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.
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.
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.
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.
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.
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.

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