Stoplight Sausage Pasta Recipe - Allrecipes.com
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
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  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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Footnotes

  • 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.
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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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Nutrition

  • 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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About the Cook

 
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