Stoplight Sausage Pasta

• 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

1. 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.
2. 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.
3. 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.
4. Spoon sausage mixture over pasta and top with Parmesan cheese.

sausage, mushrooms, green bell pepper, red bell pepper, yellow bell pepper, onion, garlic, white wine, beef broth, italian seasoning, red pepper, whole wheat rigatoni, parmesan cheese

Taken from www.allrecipes.com/recipe/241943/stoplight-sausage-pasta/ (may not work)