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Italian-Style Turkey Rigatoni

Prep time 12 mins
Cook time 18 mins
Yield 4 servings.


  • 8 ounces rigatoni, uncooked
  • Olive oil-flavored vegetable cooking spray
  • 3/4 pound Italian turkey sausage
  • 1 cup chopped onion (about 1 small)
  • 1 (26-ounce) jar fat-free, no-salt-added pasta sauce (Enrico's)
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 461
  • caloriesfromfat 16 %
  • fat 8 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29 g
  • carbohydrate 67.7 g
  • fiber 8.9 g
  • cholesterol 57 mg
  • iron 0.0 mg
  • sodium 534 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

  2. While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove casings from sausage. Add sausage and onion to skillet; cook until sausage is browned and onion is tender, stirring until sausage crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  3. Return sausage mixture to skillet; add pasta sauce and red pepper. Bring to a boil; reduce heat, and simmer 10 minutes.

  4. Combine pasta and sausage mixture in a large bowl, tossing well. Sprinkle with Parmesan cheese. Serve immediately.

Cook's Notes

Use kitchen scissors or a sharp knife to split the casings lengthwise down sausage links. Peel off the casings, then discard them.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook