Stoplight Sausage Pasta - cooking recipe

Ingredients

1 pound turkey Italian sausage, casings removed
1 (16 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 large onion, chopped
2 tablespoons minced garlic
1/2 cup dry white wine
1 (14.5 ounce) can beef broth
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes (optional)
16 ounces whole wheat rigatoni
1/2 cup freshly grated Parmesan cheese

Preparation

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.
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.
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.
Spoon sausage mixture over pasta and top with Parmesan cheese.