Rigatoni with Creamy Sausage Sauce

11
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

tsp

uncooked turkey sausage(s)

8 oz, Italian-style, removed from casings

cremini mushroom(s)

8 oz, or Baby Bella mushrooms, trimmed, quartered

minced garlic

1 Tbsp

all-purpose flour

2 Tbsp

fat free skim milk

1½ cup(s)

frozen green peas

1 cup(s), petite-variety

table salt

½ tsp, or more to taste

black pepper

¼ tsp, freshly ground

roasted red peppers (packed in water)

½ cup(s), water-packed, sliced

uncooked scallion(s)

½ cup(s), sliced

grated Parmesan cheese

3 Tbsp

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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