Stoplight Sausage Pasta

Name: Stoplight Sausage Pasta
Ingredients: 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 wine; 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

13 ingredients

4 steps

Ingredients

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 wine
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

Directions

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.
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.
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.
4

Spoon sausage mixture over pasta and top with Parmesan cheese.