Rigatoni with Creamy Sausage Sauce

I love eating pasta...I mean who doesn't. But what I don't enjoy is the high PP values. I found this delicious recipe on the Weight Watchers site. I thought that I would give it a try and I AM SO GLAD I DID!! Here are the details: 

Ingredients:

• 8 oz uncooked rigatoni
• 1/8 tsp table salt
• 8 oz raw turkey sausage, Italian-style, removed from casings
• 8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
• 1 Tbsp minced garlic
• 2 Tbsp all-purpose flour
• 1 1/2 cup(s) fat-free skim milk
• 1 cup(s) frozen green peas, petite-variety
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground
• 1/2 cup(s) roasted red peppers, water-packed, sliced
• 1/2 cup(s) scallion(s), sliced
• 3 Tbsp grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. 

Yields about 2 cups per serving= 11 PP

Happy Eating!