Ingredients
- 1 pound Italian sausage, cooked (cut in 1/2" rounds (I use the Johnsonville brand)
- 2 cups penne pasta, cooked (or 4 oz dry)
- 1 small green bell pepper, cut in thin strips
- 1 small red bell pepper, cut in thin strips
- 1 large onion, cut in quarters and thin sliced
- 3 cloves garlic, minced
- 1 can (10 ounce) condensed cheddar cheese soup (Campbells)
- 1/2 cup milk (whole or reduced fat milk)
- 1/2 to 3/4 teaspoon Italian seasoning
- Pinch red pepper flakes
- Kosher salt to taste
- Pepper to taste
- 2 teaspoons oil (olive oil)
How to Make
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Step 1: Sausage ... I like to use the fully cooked Italian sausage for this recipe; but, you could also use a smoked sausage too. Since these are fully cooked, it makes for a very quick cooking dish. Bring a large saute pan up to medium high heat and add the olive oil. Then, add the sausage, and cook until you get a little brown crust on each side. Remember, these are already cooked, so they don't take long (3-4 minutes if that). Once the sausage is done, remove to a plate as you cook the vegetables. You should have a bit of fat, or drippings from the sausage to cook the vegetables (about 1 tablespoon) - If not, you can add a bit more olive oil, only if needed.
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Step 2: Pasta ... At this point, prepare your pasta as you cook your vegetables. Follow package directions - and, don't forget - cook the pasta in plenty of salted water. Once the pasta is done; drain, return to the pot, cover and remove from the heat. TIP: If you keep a little water in the pot, the pasta will not stick together (just a tablespoon or two).
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Step 3: Vegetables ... Once you have finished cooking the sausage; add the peppers, onions, and red pepper flakes to the pan. Saute on medium heat, stirring often for 5 minutes until tender. The last couple of minutes, add the garlic. You don't want the garlic to brown or burn, so add it at the end.
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Step 4: Sauce ... Add the sausage back in; the soup, milk, and Italian seasoning - and mix to combine. Cook a couple of minutes on medium heat, until everything is heated through. Do NOT let the sauce boil, the milk can separate. Then, add the pasta and toss. TIP: I add the milk right to the soup can and mix and scrape the sides, in order to get all the soup out of the can.
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Step 5: Serve and ENJOY! ... It's done - it's a simple comfort food dish. Nothing fancy, but delicious. Serve with crusty bread and a salad. Easy peasy guys! And, under 30 minutes to the table. I think it may take longer to cut the veggies, vs cooking them. So yes ... quick cooking - and, a perfect weeknight meal.
We hope you enjoy this recipe!
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