SAUSAGE RIGATONI IN A CREAMY LEMONY SAUCE

2 red bell peppers

4 scallions

14 ounces diced tomatoes

1 lemon

18 ounces Italian pork sausage (casings removed)  

1 teaspoon chili flakes

12 ounces rigatoni pasta

4 tablespoons cream cheese

6 tablespoons sour cream

6 tablespoons parmesan cheese

2 tablespoons butter

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

Bring a large pot of salted water to a boil.  Wash and dry produce.  Halve, core and thinly slice peppers into strips. Trim and thinly slice scallions.  Zest and quarter lemon. Heat a drizzle of olive oil in a large pan.  Add peppers and scallions; cook, stirring, until slightly softened.  Season with salt and pepper.  Add sausage to pan; cook, breaking into pieces until browned and cooked through, 4-6 minutes. Season with salt and pepper and a pinch of chili flakes. Once water is boiling, add rigatoni and cook until al dente, reserving ½ cup pasta water.  Add half the diced tomatoes to sausage mixture and cook until softened.  Stir in cream cheese, sour cream and parmesan cheese, pasta water as needed and butter.  Season with salt and pepper and lemon zest to taste.  Add pasta and toss to coat.