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 pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3/4 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!

Step 3

• 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? No problem! In the last 2-4 minutes of cooking pasta, add broccoli to boiling water and cook with pasta until tender.

Step 4

• Remove sausage* from casing; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Drain any excess grease from pan if necessary.

Step 5

• Reduce heat to medium low. Stir Philadelphia cream cheese, sour cream, garlic powder, stock concentrate, 1/4 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 pan with sausage. Season with salt and pepper. TIP: If you’ve got some on hand, add a pinch of chili flakes from your pantry for a spicy kick. • Add rigatoni and broccoli. Cook, stirring, until pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.

Step 6

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