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Pear & Turkey Sausage Rigatoni

 Pear & Turkey Sausage Rigatoni
The sweet pear, salty sausage and creamy blue cheese are a wonderful combination in this dish. It tastes just like something you'd get at a great restaurant. —Debby Harden, Williamston, Michigan
6 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked rigatoni or large tube pasta
  • 2 Italian turkey sausage links (4 ounces each), casings removed
  • 2 medium pears, sliced
  • 2 cups fresh baby spinach
  • 1/2 cup half-and-half cream
  • 1/2 cup crumbled blue cheese, divided
  • Toasted sliced almonds, optional


  • Cook rigatoni according to package directions.
  • Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes
  • or until no longer pink, breaking into large crumbles. Add pears;
  • cook and stir 3-5 minutes or until lightly browned.
  • Drain rigatoni; add to sausage mixture. Add spinach, cream and 1/4
  • cup cheese; cook 3-4 minutes or until spinach is wilted, stirring
  • occasionally. Top with remaining cheese. If desired, sprinkle with
  • almonds. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups (calculated without almonds) equals 273 calories, 9 g fat (4 g saturated fat), 32 mg cholesterol, 333 mg sodium, 37 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat.

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Pear & Turkey Sausage Rigatoni (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.