Rigatoni with Creamy Sausage Sauce (Family Meals)
9
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked whole wheat pasta
8 oz, rigatoni or other large tubular pasta
Uncooked sweet Italian turkey sausage
8 oz, (1/2-pound), casings removed
Cremini mushroom
½ pound(s), quartered
Garlic
2 large clove(s), minced
Fat free skim milk
1½ cup(s)
All-purpose flour
2 Tbsp
Frozen baby peas
1 cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Roasted red peppers (packed in water)
½ cup(s), sliced
Scallions
½ cup(s), chopped or sliced, sliced
Grated Parmesan cheese
3 Tbsp
Instructions
1
Cook rigatoni according to package directions. Drain in colander and return to pot; keep warm.
2
Meanwhile, cook sausages in large nonstick skillet over medium heat, breaking meat up with wooden spoon, until no longer pink, about 5 minutes. With slotted spoon, transfer sausages to medium bowl. Add mushrooms to skillet and cook, stirring, until browned and tender, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds longer.
3
Whisk together milk and flour in glass measuring cup until smooth; stir into skillet along with peas, salt, and black pepper; bring to boil. Reduce heat and simmer until sauce is thickened and peas are tender, about 3 minutes. Return sausages to skillet along with roasted peppers and scallions; remove skillet from heat. Add sausage mixture and Parmesan to rigatoni; stir until mixed well.
4
Per serving: about 2 cups
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