Rigatoni with Creamy Sausage Sauce
- Total Time
- 0:30
- Prep
- 0:15
- Cook
- 0:15
- 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.
-
uncooked rigatoni8 oz
-
table salt⅛ tsp
-
uncooked turkey sausage(s)8 oz, Italian-style, removed from casings
-
Cremini mushrooms8 oz, or Baby Bella mushrooms, trimmed, quartered
-
minced garlic1 Tbsp
-
all-purpose flour2 Tbsp
-
fat free skim milk1 ½ cup(s)
-
frozen green peas1 cup(s), petite-variety
-
table salt½ tsp, or more to taste
-
black pepper¼ tsp, freshly ground
-
roasted red peppers (packed in water)½ cup(s), water-packed, sliced
-
uncooked scallion(s)½ cup(s), sliced
-
grated Parmesan cheese3 Tbsp
- 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.