Stoplight Sausage Pasta Recipe -
Stoplight Sausage Pasta Recipe
  • READY IN 1 hr

Stoplight Sausage Pasta

Recipe by  

"A colorful, light, and savory combination of peppers and sausage tossed with your favorite pasta. A perfect recipe to freshen up your weeknight dinner routine. Provides a healthy alternative to traditional red sauced pasta dishes. 'Stoplight' refers to the use of green, yellow, and red bell peppers. This dish pairs nicely with garlic breadsticks and a tossed green salad with Italian dressing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Heat a large skillet over medium-high heat. Cook and stir turkey sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add mushrooms, green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic; cook and stir until liquid from mushrooms has evaporated and mushrooms are tender, 5 to 10 minutes.
  2. Pour white wine into sausage mixture and cook until wine reduces, about 5 minutes. Add beef broth and Italian seasoning; simmer until liquid reduces by half, about 15 minutes. Stir red pepper flakes into sausage mixture and simmer for 5 minutes more.
  3. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  4. Spoon sausage mixture over pasta and top with Parmesan cheese.
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  • Cook's Note:
  • Any variety of whole wheat pasta can be substituted for the rigatoni, if desired. Romano cheese can be substituted for the Parmesan cheese.

Reviews More Reviews

Apr 09, 2015

This is delish! I appreciate that it uses whole grain pasta and turkey sausages. Even with all the veggies the kids gobbled it up! A very colourful and flavorful dish! I don't really care for green peppers so I used zucchini and peas for the 'green stoplight' colour, I loved that combo of veggies! I liked the beef stock in this too, I think it makes the turkey feel like beef but chicken stock would be just as good. I used a tablespoon of cornstarch with an extra 1/2 cup of stock to thicken the sauce so it stuck to the pasta better and topped it with grated Romano cheese. I served it with the recommended garlic breadstick and green salad, Yum!


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  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 66.2 g
  • 21%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 9.1 g
  • 37%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 970 mg
  • 39%

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

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