Rigatoni with Creamy Sausage Sauce

Rigatoni with Creamy Sausage Sauce

Rigatoni with Creamy Sausage Sauce


  • 8 oz uncooked rigatoni   
  • 1/8 tsp table salt   
  • 8 oz uncooked turkey sausage(s), Italian-style, removed from casings   
  •   8 oz cremini mushroom(s), or Baby Bella mushrooms, trimmed, quartered   
  • 1 Tbsp minced garlic   
  • 2 Tbsp all-purpose flour   
  •   1 1/2 cup(s) fat free skim milk   
  •   1 cup(s) frozen green peas, petite-variety   
  • 1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper, freshly ground   
  •   1/2 cup(s) roasted red peppers (packed in water), water-packed, sliced   
  •   1/2 cup(s) uncooked scallion(s), sliced   
  • 3 Tbsp grated Parmesan cheese  


  • 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.

PointsPlus: 11 | Serves: 4

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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