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Photo of Rigatoni with creamy sausage sauce by WW

Rigatoni with creamy sausage sauce

11
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, cremini mushrooms, and roasted red peppers. You really can't go wrong with that! This pasta dish also features minced garlic, skim milk, green peas, lots of scallions, and grated Parmesan cheese—a flavor combination we simply can't get enough of. Plus, it comes together in just 30 minutes and is perfect to make on a chilly weeknight when comfort food needs to be on the menu. You can also omit the sausage entirely if you want to turn this into a vegetarian main.

Ingredients

Uncooked rigatoni

8 oz

Table salt

⅛ tsp

Uncooked turkey sausage

8 oz, Italian-style, removed from casings

Cremini mushroom

8 oz, or Baby Bella mushrooms, trimmed, quartered

Jarred 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

Scallions

½ cup(s), chopped, 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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