Rigatoni with Creamy Sausage Sauce

I tried a new WW recipe tonight and it was fabulous! It took a little more work than some of the other recipes I make and it took a lot of dishes (poor Jay) to put together, but it was so good that it was worth it!

Points Value: 9
Servings: 4

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings (the grocery store was out of these the other day, so I bought the new Jennie-O Italian seasoned ground turkey and it was great)
8 oz cremini mushrooms, or Baby Bella Mushrooms, trimmed, quartered
1 Tbl minced garlic (I, of course, went over this silly little measurement)
2 Tbl all-purpose flour
1 1/2 c fat-free skim milk (we had 1% in the house, so I used that)
1 c frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 c roasted red peppers, water-packed, sliced (condiment aisle)
1/2 c scallions, sliced
3 Tbl grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

Meanwhile in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and saute until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.