Rigatoni with Creamy Sausage Sauce
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Everyone loves this recipe: guys, gals and kids alike. You get a big bowlful that's jam-packed with turkey sausage, mushrooms and peppers.
Ingredients
Uncooked rigatoni
8 oz
Table salt
⅛ tsp(s)
Uncooked turkey sausage
8 oz, Italian-style, removed from casings
Cremini mushrooms
8 oz, or Baby Bella mushrooms, trimmed, quartered
Minced garlic
1 tbsp(s)
All-purpose flour
2 tbsp(s)
Fat-free skim milk
1½ cup(s)
Frozen green peas
1 cup(s), petite-variety
Table salt
½ tsp(s), or more to taste
Black pepper
¼ pinch(es), freshly ground
Roasted red peppers (packed in water)
½ cup(s), water-packed, sliced
Uncooked scallions
½ cup(s), sliced
Grated Parmesan cheese
3 tbsp(s)
Instructions
1
Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
2
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.
3
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.
4
Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.
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