16 16
YIELD
6 servings
ACTIVE
20 minutes
TOTAL
35 minutes
1 BOX (1 LB) RIGATONI PASTA
2 MEDIUM CARROTS (4 OZ), HALVED
1 MEDIUM ONION (6 OZ), QUARTERED
1 PKG (8 OR 10 OZ) WHOLE MUSHROOMS
2 CLOVES GARLIC, PEELED
2 TSP OLIVE OIL
3 LINKS ITALIAN TURKEY SAUSAGE (ABOUT 10 OZ), CASINGS REMOVED
½ TSP CRUSHED ROSEMARY
¼ TSP EACH SALT AND PEPPER
½ CUP WHITE WINE (OPTIONAL)
1 CAN (28 OZ) CRUSHED TOMATOES IN THICK PURÉE
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
Heat oil in a large nonstick skillet over medium-high heat. Sauté chopped vegetables 6 minutes.
Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.
Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
CALORIES 460 TOTAL FAT 8G SATURATED FAT 2G CHOLESTEROL 25MG SODIUM 698MG
TOTAL CARBOHYDRATES 75G DIETARY FIBER 5G PROTEIN 22G
