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Pasta with sausage cream sauce

Yield: 4 Servings

Ingredients:

• 12 oz Uncooked rigatoni or other -large-cut pasta
• 8 oz Sweet Italian-style turkey -sausage removed from -casings and crumbled.
• 6 oz Small fresh mushrooms -quartered (2 cups)
• 1 ts Worcestershire sauce
• 2/3 c Evaporated skim milk
• 1 tb Dried basil
• 1/4 ts Pepper
• 1 pk Frozen green peas thawed
• 1/4 c Grated Parmesan cheese

Instructions:

Cherry tomatoes optional 1. Cook pasta according to package directions; drain. 2. Meanwhile in medium skillet brown sausage meat over medium heat. Remove to bowl with slotted spoon. 3. Add mushrooms to drippings in skillet. Cook 3-4 minutes or until lightly browned. Sprinkle Worcestershire sauce over mushrooms then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes or until hot. 4. To serve in large bowl toss pasta with sauce and Parmesan cheese. Garnish with cherry tomatoes. Per serving: 535 cal 30g pro 82g car 9g fat 15%cal from fat 46mg chol 638 mg sod.

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