Recipe - Rigatoni With Turkey And Broccoli

6 ounce ItalianStyle Turkey
Sausage; (Approx. 2 Links)
2 teaspoon Olive Oil
1 lg Onion; Sliced
1 Red Pepper; Sliced
2 Cloves Garlic; Minced
One half teaspoon Fennel Seeds; Crushed
2 tablespoon Allpurpose Flour
2 cup Skim Milk
Salt & Freshly Ground Pepper
to Taste
3 cup Broccoli Florets
1 pound Dried Rigatoni
One half cup Parmesan Cheese; Freshly
Grated

Welcome to On the Lighter Side of Cooking month at RecipeaDay.com. The
Cook and Kitchen Staff have exchanged the fatty pork sausage with turkey,
replaced the heavy cream with skim milk and strengthened the flavor with a
little extra seasoning in this classic sausage and rigatoni main course.

At 455 calories per serving, it’s still a hearty meal with 10 grams of fat,
but only 1.9 grams of saturated fat in the meal. Prepare it tonight and
keep your resolutions in place on the first day of this New Year!

Put a pot of lightly salted water on to boil for the rigatoni. Meanwhile,
bring sausages and 1/4inch water to simmer over medium heat in a large
skillet. Cook sausages, uncovered for 12 to15minutes until browned on all
sides. Transfer sausages to an area to cool and cut into 1/2inch slices.

Heat oil over medium in a large heavy saucepan. Add onion, pepper, garlic
and fennel seeds. Cook, stirring often, for about 5minutes to soften
vegetables. Sprinkle flour evenly over the cooking vegetables and gradually
whisk in milk, stirring constantly until thickened. Remove mixture from
heat, cover and keep warm.

Cook broccoli in boiling water for about 3minutes and remove with a
slotted spoon, add to the vegetablesauce mixture. In the pot of boiling
water cook rigatoni as directed. Drain and transfer to a large warmed
serving bowl. Add vegetablesauce mixture and toss to coat. Add salt and
pepper, then sprinkle with parmesan cheese and serve immediately.

Posted to dailyrecipe@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Jan 01, 1998