Sausage-Vegetable Ragout Pappardelle

Sausage-Vegetable Ragout Pappardelle

5 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    25 m
Recipe by  PHILADELPHIA Cooking Creme

“A creamy cheese and herb sauce with chunks of turkey sausage, zucchini and yellow squash, and tomatoes is served over hot, cooked pappardelle pasta--and it's on the table in less than half an hour!”

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Ingredients

Adjust Servings

Original recipe yields 6 -(1-1/3 cup) servings

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Directions

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Stir in tomatoes and cooking creme; cook and stir 3 min.
  3. Drain pasta; place on platter. Top with sauce.

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Reviews (5)

Rate This Recipe
lutzflcat
6

lutzflcat

I'd recommend draining the tomatoes and then adding the juice as needed. All of the tomato juice turned a nice sauce into a runny liquid mess. Also, I think browned sliced turkey sausage would look a lot more appealing than removing the casings and then browning the meat which made it look like some sort of "ground beef goulash." Those two comments aside, the flavor is very nice and this comes together quickly. I'm going to try this again slicing the sausage and draining the tomatoes.

merlint
4

merlint

This was a great quick recipe - best with spicy turkey sausage. My family loved it. My teenage daughter was able to make this for the family for dinner. Definitely a family fav

Dana
2

Dana

Loved the recipe, only made a few additions. I added onion, fresh garlic, red pepper and mushrooms to the veggies. With a garnish of fresh shredded parmesan. Otherwise followed the recipe and absolutely will make it again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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