Rigatoni with Creamy Sausage Sauce
uncooked turkey sausage(s)
8 oz, Italian-style, removed from casings
8 oz, or Baby Bella mushrooms, trimmed, quartered
fat free skim milk
frozen green peas
1 cup(s), petite-variety
½ tsp, or more to taste
¼ pinch, freshly ground
roasted red peppers (packed in water)
½ cup(s), water-packed, sliced
½ cup(s), sliced
grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
- Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
- In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
- Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.