Tuesday, June 2, 2009

Rigatoni with Creamy Sausage Sauce

I found this Weight Watchers recipe and the picture was irresistable to me. I called Nick from work and had him run to the store to buy the necessary ingredients so we could eat it for dinner that night. I was not disappointed. Nick was really excited for the leftovers but Caleb stopped by and finished it off.

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered - Nick couldn't find cremini so he got a mixed variety
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 - I used regular
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers, water-packed, sliced
1/2 cup(s) scallion(s), sliced
3 tbsp grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

2. 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.

3. 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.
2 cups = 9 Weight Watcher points

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