Yield: 6 Servings
|6 ounces||Italian-Style Turkey Sausage; (Approx. 2 Links)|
|2 teaspoons||Olive Oil|
|1 large||Onion; Sliced|
|1||Red Pepper; Sliced|
|2||Cloves Garlic; Minced|
|½ teaspoon||Fennel Seeds; Crushed|
|2 tablespoons||All-purpose Flour|
|2 cups||Skim Milk|
|Salt & Freshly Ground Pepper to Taste|
|3 cups||Broccoli Florets|
|1 pounds||Dried Rigatoni|
|½ cup||Parmesan Cheese; Freshly Grated|
Welcome to On the Lighter Side of Cooking month at Recipe-a-Day.com. The Cook and Kitchen Staff have exchanged the fatty pork sausage with turkey, replaced the heavy cream with skim milk and strengthened the flavor with a little extra seasoning in this classic sausage and rigatoni main course.
At 455 calories per serving, its still a hearty meal with 10 grams of fat, but only 1.9 grams of saturated fat in the meal. Prepare it tonight and keep your resolutions in place on the first day of this New Year! Put a pot of lightly salted water on to boil for the rigatoni. Meanwhile, bring sausages and ¼-inch water to simmer over medium heat in a large skillet. Cook sausages, uncovered for 12 to15-minutes until browned on all sides. Transfer sausages to an area to cool and cut into ½-inch slices.
Heat oil over medium in a large heavy saucepan. Add onion, pepper, garlic and fennel seeds. Cook, stirring often, for about 5-minutes to soften vegetables. Sprinkle flour evenly over the cooking vegetables and gradually whisk in milk, stirring constantly until thickened. Remove mixture from heat, cover and keep warm.
Cook broccoli in boiling water for about 3-minutes and remove with a slotted spoon, add to the vegetable-sauce mixture. In the pot of boiling water cook rigatoni as directed. Drain and transfer to a large warmed serving bowl. Add vegetable-sauce mixture and toss to coat. Add salt and pepper, then sprinkle with parmesan cheese and serve immediately.
Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Jan 01, 1998