Rigatoni with Creamy Sausage Sauce

Filed in Gather Food Essential by on November 21, 2008 0 Comments

I felt like cooking last night, but seeing as how it's starting to get hella cold here in the Boston area, and I didn't feel like spending $$, I wanted to make something for which I had all the ingredients.

After MUCH, MUCH deliberation, I settled on:

WW's Rigatoni with Creamy Sausage Sauce

POINTS® Value: 9
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy



  • 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(s) fat-free skim milk
  • 1 cup(s) frozen green peas, petite-variety
  • 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


  • 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.

I had decided to leave out the mushrooms (I don't like them) and roasted red peppers (didn't have them and, while I have gotten more fond of them over the years, am still not crazy about them). Turns out, I had water-packed roasted red peppers left in my fridge from my Roasted Red Pepper Tuna Salad and it was EXACTLY the right amount. Score!

This dish is definitely best served right off the stove – Josh had his an hour or so later when he came home from work (I didn't wait because he got stuck there later than expected) and it was not as good.

Neither of us actually LOVED this recipe. It was tasty, but it just didn't appeal to us as much as some of the others. If I'm making a meat sauce, I actually prefer a tomato-based one and I do that well on my own.

Luckily it only made 4 servings (good size serving though – 2 cups is a lot!) so we don't have bowls and bowls left over. Josh took some for lunch today, so it's not like we hated it. I just probably won't be making it again, as there are other pasta dishes we prefer. Such as the Beef Baked Ziti, Baked Mac & Cheese, Tri-Color Pesto Rotini or my own concoctions that don't require baking.

If you try this, let me know what you think! :)

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