Campbells Cheddar Penne With Sausage Peppers Recipes

SAUSAGE - CAMPBELL'S CHEDDAR PENNE WITH SAUSAGE & PEPPERS

Steps:

• 1 tablespoon olive oil 1 pound sweet & hot Italian pork sausage, cut into 1/2-inch slices 1 large green pepper, cut into 2-inch-long strips (about 2 cups) 1 large onion, sliced (about 1 cup) 1 bulb garlic, minced 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup 1/2 cup milk 2 cups penne pasta, cooked and drained Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally. Place the pasta into a large bowl. Add the sausage mixture and toss to coat.

CHEDDAR PENNE WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.
• Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
• Place the pasta into a large bowl. Add the sausage mixture and toss to coat.
• Sprinkle with shredded cheese.

CAMPBELL'S KITCHEN PENNE WITH SAUSAGE AND PEPPERS

Steps:

• Cook the sausage in a 12-inch skillet until well browned, stirring often. Stir in the pepper, onion and oregano and cook until the vegetables are tender.
• Stir the gravy in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the sausage is cooked through.
• Add the pasta to the skillet and toss to coat. Sprinkle with the cheese.

CHEDDAR PENNE WITH SAUSAGE & PEPPERS

Steps:

• Heat olive oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well-browned, stirring occasionally. Remove sausage and pour off any fat. Add the pepper and onion to skillet and cook until vegetables are tender, stirring occasionally. Add garlic and stir, cooking for 1 minute. Stir in soup and milk and heat to a boil. Return sausage to skillet. Reduce heat to low. Cook until sausage is cooked through, stirring occasionally. Place pasta in a large bowl. Add sausage and cheese mixture and toss to coat.

CHEDDAR PENNE WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.
• Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
• Place the pasta into a large bowl. Add the sausage mixture and toss to coat.

SAUSAGE, PENNE, AND PEPPERS

Steps:

• Saute onion and peppers in oil.
• Add garlic, tomatoes, sugar, salt and pepper.
• Reduce heat and simmer.
• Add sausage and simmer covered about 20 minutes.
• While sausage and tomatoes are simmering, cook penne according to package directions.
• Add basil, parsley and penne to sausage mix and toss to combine.