A colorful, light, and savory combination of peppers and sausage tossed with your favorite pasta. A perfect recipe to freshen up your weeknight dinner routine. Provides a healthy alternative to traditional red sauced pasta dishes. 'Stoplight' refers to the use of green, yellow, and red bell peppers. This dish pairs nicely with garlic breadsticks and a tossed green salad with Italian dressing.


Recipe Summary

10 mins
50 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Any variety of whole wheat pasta can be substituted for the rigatoni, if desired. Romano cheese can be substituted for the Parmesan cheese.

Nutrition Facts

503 calories; protein 30.2g 61% DV; carbohydrates 66.2g 21% DV; fat 12.2g 19% DV; cholesterol 62.9mg 21% DV; sodium 970.4mg 39% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
This is delish! I appreciate that it uses whole grain pasta and turkey sausages. Even with all the veggies the kids gobbled it up! A very colourful and flavorful dish! I don't really care for green peppers so I used zucchini and peas for the 'green stoplight' colour I loved that combo of veggies! I liked the beef stock in this too I think it makes the turkey feel like beef but chicken stock would be just as good. I used a tablespoon of cornstarch with an extra 1/2 cup of stock to thicken the sauce so it stuck to the pasta better and topped it with grated Romano cheese. I served it with the recommended garlic breadstick and green salad Yum! Read More