Rigatoni with Creamy Sausage Sauce

Ingredients:

* 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
* 1 Tbsp minced garlic
* 2 Tbsp all-purpose flour
* 1 1/2 cup fat-free skim milk
* 1 cup frozen green peas, petite-variety
* 1/2 tsp table salt, or more to taste
* 1/4 tsp black pepper, freshly ground
* 1/2 cup roasted red peppers, water-packed, sliced
* 1/2 cup scallion(s), sliced
* 3 Tbsp grated Parmesan cheese

Instructions:

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

* 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.

* 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. Yields about 2 cups per serving.

Thanks to Kim!