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.

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