Rigatoni with Creamy Sausage Sauce

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  • 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

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