Sausage-Vegetable Ragout Pappardelle Recipe -
Sausage-Vegetable Ragout Pappardelle Recipe
  • READY IN 25 mins

Sausage-Vegetable Ragout Pappardelle

Recipe by  

"A creamy cheese and herb sauce with chunks of turkey sausage, zucchini and yellow squash, and tomatoes is served over hot, cooked pappardelle pasta--and it's on the table in less than half an hour!"

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Ingredients Edit and Save

Original recipe makes 6 -(1-1/3 cup) servings Change Servings
  • PREP

    15 mins

    25 mins


  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Stir in tomatoes and cooking creme; cook and stir 3 min.
  3. Drain pasta; place on platter. Top with sauce.
Kitchen-Friendly View


  • Substitute: Substitute 2 cups sliced fresh mushrooms and 1 cup chopped green peppers for the zucchini and squash.
  • Serving Suggestion: Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
  • Nutrition Bonus: Help your friends and family eat right with this low-fat, low-calorie pasta entree. Eating right never tasted so good!

Reviews More Reviews

Mar 19, 2012

I'd recommend draining the tomatoes and then adding the juice as needed. All of the tomato juice turned a nice sauce into a runny liquid mess. Also, I think browned sliced turkey sausage would look a lot more appealing than removing the casings and then browning the meat which made it look like some sort of "ground beef goulash." Those two comments aside, the flavor is very nice and this comes together quickly. I'm going to try this again slicing the sausage and draining the tomatoes.

Mar 17, 2012

This was a great quick recipe - best with spicy turkey sausage. My family loved it. My teenage daughter was able to make this for the family for dinner. Definitely a family fav


5 Ratings

Jul 08, 2012

Loved the recipe, only made a few additions. I added onion, fresh garlic, red pepper and mushrooms to the veggies. With a garnish of fresh shredded parmesan. Otherwise followed the recipe and absolutely will make it again!

Jan 09, 2014

I made a few adjustments because I didn't have a few of the ingredients at home and it turned out great! I had some home-canned peppers and onions that I used to replace the onions, and I used salsa instead of canned diced tomatoes and it just spiced up the dish wonderfully! I also just used whole wheat penne which held the sauce really well and made it slightly healthier. I'm definitely making this again, though I might stick closer to the recipe next time...

Jan 30, 2013

I drained my tomatoes and topped with a little parmesan cheese to knock of the tang of the sauce a bit. I also used the diced tomatoes with oregano and basil. I also added a little chopped garlic when I threw in the onions. It went over well and it's really hardy. I will definitely make this again.


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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