Stoplight Sausage Pasta

A colorful, light, and savory combination of peppers and sausage tossed with your favorite pasta. A perfect recipe to freshen up your weeknight dinner routine. Provides a healthy alternative to traditional red sauced pasta dishes. 'Stoplight' refers to the use of green, yellow, and red bell peppers. This dish pairs nicely with garlic breadsticks and a tossed green salad with Italian dressing.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 503 Calories

Ingredients

• 1 tablespoon Italian seasoning
• 2 tablespoons minced garlic
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ cup dry white wine
• ½ cup freshly grated Parmesan cheese
• 1 (14.5 ounce) can beef broth
• ½ large onion, chopped
• 1 teaspoon red pepper flakes (Optional)
• 1 (16 ounce) package sliced fresh mushrooms
• 1 pound turkey Italian sausage, casings removed
• 16 ounces whole wheat rigatoni

Recipe Instructions

Step 1

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.

Step 2

Pour white wine into sausage mixture and cook until wine 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.

Step 3

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.

Step 4

Spoon sausage mixture over pasta and top with Parmesan cheese.