Campbells Kitchen Penne With Sausage And Peppers Food

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.

15-MINUTE ROASTED RED PEPPER PASTA

Steps:

• Prepare rigatoni according to package directions. Drain and keep warm.
• While pasta is cooking, prepare the pepper pasta sauce. In a nonstick skillet, heat olive oil over medium-high. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned.
• Add Campbell's Roasted Red Pepper and Tomato Soup, milk, cream, and pepper (optional); gently whisk until smooth and simmering. Reduce heat, simmer 2-3 minutes or until sauce has thickened slightly.
• Stir Parmesan and fresh basil, parsley, and oregano into pasta sauce. Toss sauce with hot pasta and serve with more Parmesan cheese, if desired.

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.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

PENNE WITH SPICY SAUSAGE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

PENNE WITH ITALIAN SAUSAGE AND PEPPERS

Steps:

• Cook penne in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Add basil; toss to coat. Cover to keep warm.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add sausage links, bell peppers and onion; cook 6 to 8 minutes or until sausage links are browned, stirring occasionally.
• Add tomatoes and tomato sauce; mix well. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally. Serve sauce over penne. Sprinkle with cheese.

SPEEDY SAUSAGE AND PENNE

Steps:

• Heat oil at medium high in large skillet.
• Add sausage chunks and cook 10 minutes or until browned.
• Add pepper and stir fry 3 minutes.
• Drain fat.
• Reduce heat to medium.
• Stir in soup and water.
• Heat to a boil, stirring often.
• Reduce heat to low.
• Simmer covered, until sausage is cooked through - about 10 minutes, stirring occasionally.
• Toss with penne.
• Sprinkle with cheese.