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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, 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

Notes

This hearty dish is easily doubled for larger gatherings. It can be prepared up to 2 hours ahead and left out at cool room temperature. For longer storage, spoon it into one or two baking dishes and refrigerate, covered, up to 2 days. To serve, reheat, covered, in a 300°F oven for about 30 minutes, or until heated through.

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