Creamy Rigatoni with Sausage

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.

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: If your water isn’t boiling yet, get started on the next steps!

Place broccoli in a medium, microwave-safe bowl (use a large bowl for 4 servings) and cover with plastic wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? In the last 2-4 minutes of cooking pasta, add broccoli to boiling water and cook with pasta until tender.

Place broccoli in a medium, microwave-safe bowl (use a large bowl for 4 servings) and cover with plastic wrap. Microwave until tender, 1-2 minutes. TIP: If no microwave is available, add broccoli to boiling pasta water in the last 2-4 minutes of cooking. Swap in chicken sausage for pork sausage. (No need to discard casing— there is none!)

Reduce heat to medium low. Stir Philadelphia cream cheese, sour cream, garlic powder, chicken stock concentrate, ¼ cup pasta cooking water (1⁄3 cup for 4 servings), 2 TBSP butter (4 TBSP for 4), and a big squeeze of lemon juice into the pan with sausage. Season with salt and pepper. TIP: Add a pinch of chili flakes for a spicy kick if desired. Add rigatoni and broccoli, and cook, stirring, until pasta is coated in a creamy sauce. If needed, stir in additional pasta cooking water a splash at a time.

Divide pasta between bowls. Top with a squeeze of lemon juice. Sprinkle with Parmesan and serve with any remaining lemon wedges on the side.