Ingredients
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 (10.75 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups penn a pasta, cooked and drained
Preparation
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.
