stoplight sausage pasta

Ingredients

• Servings: 6
• 1 pound turkey italian sausage, casings removed
• 1 (16 ounce) package sliced fresh mushrooms
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 large onion, chopped
• 2 tablespoons minced garlic
• 1/2 cup dry white
• 1 (14.5 ounce) can beef broth
• 1 tablespoon italian seasoning
• 1 teaspoon red pepper flakes (optional)
• 16 ounces whole wheat rigatoni
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• heat a large skillet over medium-high heat. cook and stir turkey sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add mushrooms, green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic; cook and stir until liquid from mushrooms has evaporated and mushrooms are tender, 5 to 10 minutes.
• pour white into sausage mixture and cook until reduces, about 5 minutes. add beef broth and italian seasoning; simmer until liquid reduces by half, about 15 minutes. stir red pepper flakes into sausage mixture and simmer for 5 minutes more.
• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. drain and transfer to a serving bowl.
• spoon sausage mixture over pasta and top with parmesan cheese.