Ingredients:
12 oz Uncooked rigatoni or other
-large-cut pasta
8 oz Sweet Italian-style turkey
-sausage, removed from
-casings and crumbled.
6 oz Small fresh mushrooms,
-quartered (2 cups)
1 tsp Worcestershire sauce
2/3 cup Evaporated skim milk
1 tbsp Dried basil
1/4 tsp Pepper
1 package Frozen green peas, thawed
1/4 cup Grated Parmesan cheese
Cherry tomatoes, optional
Instructions:
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.
4. To serve, in large bowl, toss pasta with sauce and Parmesan
cheese. Garnish with cherry tomatoes.
Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat,
46mg chol, 638 mg sod.
Servings: 4
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