Pasta with sausage cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Uncooked rigatoni or other large-cut pasta |
| 8 | ounces | Sweet Italian-style turkey sausage, removed from casings and crumbled. |
| 6 | ounces | Small fresh mushrooms, quartered (2 cups) |
| 4. | To | serve, in large bowl, toss pasta with sauce and Parmesan |
| 1 | teaspoon | Worcestershire sauce |
| ⅔ | cup | Evaporated skim milk |
| 1 | tablespoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 1 | pack | Frozen green peas, thawed |
| ¼ | cup | Grated Parmesan cheese |
| Cherry tomatoes, optional | ||
Directions
1. Cook pasta according to package directions; drain.
2. Meanwhile, in medium skillet, brown sausage meat over medium heat. Remove to bowl with slotted spoon.
3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes,or until hot.
cheese. Garnish with cherry tomatoes.
Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat, 46mg chol, 638 mg sod.