Fw: Sausage & pepper pasta

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Subject: Sausage & pepper pastaTo: jewishbaby2010@...Date: Monday, January 17, 2011, 2:07 PM

Meal-mail

Monday, January 17, 2011

Dear debbi,

Be prepared - when this creamy pasta hits the dinner table, it'll be love at first bite! Served with a crisp salad, this is a perfect dinner for a winter night.

Cheddar Penne with Sausage & Peppers

from 's Kitchen

Prep Time: 20 min. Cook Time: 20 min.

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 (10 3/4 ounces) 's® Condensed Cheddar Cheese Soup

1/2 cup milk

2 cups penne pasta, cooked and drained

1. 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.

2. 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.

3. Place the pasta into a large bowl. Add the sausage mixture and toss to coat.

Easy Substitution: You may substitute hot Italian sausage for the sweet Italian sausage in this recipe.Makes: 6 servings (about 1 1/3 cups each).

Kitchen Clip

To give the pasta additional color and flavor, feel free to use red pepper for part or all of the green pepper called for in the recipe.

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Food for Thought

“Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.†~Fran Lebowitz

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