12 oz Uncooked rigatoni or other
-large-cut pasta
8 oz Sweet Italian-style turkey
-sausage, removed from
-casings and crumbled.
6 oz Small fresh mushrooms,
-quartered (2 cups)
1 ts Worcestershire sauce
2/3 c  Evaporated skim milk
1 tb Dried basil
1/4 ts Pepper
1 pk Frozen green peas, thawed
1/4 c  Grated Parmesan cheese
Cherry tomatoes, optional

1. Cook pasta according to package directions; drain.
2. Meanwhile, in medium skillet, brown sausage meat over medium heat.
Remove to bowl with slotted spoon.
3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or until
lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir
in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4
minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2
minutes,or until hot.
4. To serve, in large bowl, toss pasta with sauce and Parmesan cheese.
Garnish with cherry tomatoes.

Per serving: 535 cal, 30g pro, 82g car, 9g fat, 15%cal from fat, 46mg
chol, 638 mg sod.