Rigatoni with Creamy Sausage Sauce

This is a weight watchers meal and is even great as a left over the next day!

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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

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.