Campbell's Cheddar Penne

Courtesy of Campbell's
  • 1 tablespoon olive oil
  • 1 pound sweet 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)
  • 3 cloves garlic, minced
  • 1 can 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 inute. 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.